Salted Caramel Mocha Donuts

For the salted caramel mocha frosting:
Drain the 10 soaked dates and toss into a blender with remaining ingredients. Blend until smooth. Transfer to an airtight container and refrigerate until ready to use.

For the donuts:
Preheat oven to 350ºF and lightly grease a donut pan with oil (unless using a silicone baking mold, which I highly recommend buying!).

Toss the dry ingredients in a blender and pulse until combined.

In a small bowl, whisk wet ingredients, except dates. Pour wet mixture into the blender and blend until just combined.

Drain the dates, add to blender, and blend again until smooth; you don’t want any date chunks. Stir in the chopped chocolate bar.

Scoop the batter into the donut mold and evenly distribute amongst 6-8 individual molds. Sprinkle with extra sea salt and bake for 20–22 minutes, or until a toothpick comes out clean.

Remove from oven and cool completely, then top with frosting and sea salt. Enjoy!