Combine the sweet potato puree, almond butter, and eggs in the mixer. Add cocoa, vanilla, honey, two tablespoons light brown sugar, salt, and baking soda. Beat together well. Fold in nuts and chocolate. Mixture will be thick.

Place the batter in the freezer for a few hours until more solidified and easier to work with.

When ready to bake, preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).

Prepare a bowl with water (the batter is sticky), a plate with almond flour mixed with the remaining two tablespoons of sugar, and two to three baking sheets lined with Gefen Parchment Paper. Working quickly, wet hands and form a small ball using a rounded tablespoon of batter. Carefully roll in the almond flour mixture and place on the baking sheet, spaced apart. (These cookies spread while baking.)

When the cookies are all rolled, place the baking sheets in the oven and bake for 15–18 minutes (depending on whether you want a softer or a harder cookie). Remove from oven and cool.

These cookies will harden slightly as they cool, but they’ll still be fudgy in texture. For best results, store in the freezer. They taste best frozen!