Double SunButter HiHat Blondies

SUNBUTTER BLONDIES
Oil, for the pan
3/4 cup sorghum flour
1/4 cup tapioca flour
1/2 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup brown sugar, lightly packed
1/2 cup plus 2 tablespoons SunButter Organic
6 tablespoons unsweetened nondairy milk
2 teaspoons vanilla extract

SUNBUTTER BUTTERCREAM
1 cup SunButter Organic
1/2 cup nondairy buttery spread
1 teaspoon vanilla extract
2 cups confectioners’ sugar sifted
2 to 3 tablespoons unsweetened nondairy milk

CHOCOLATE COATING
1 cup nondairy semi-sweet chocolate chips
4 teaspoons vegetable oil (such as olive or coconut)

1. Preheat the oven to 350°F. Lightly oil a mini muffin pan.
2. To make the blondies, put the sorghum flour, tapioca flour, xanthan gum, baking soda, and salt in a small bowl. Whisk to combine.
3. Put the brown sugar, SunButter, nondairy milk, and vanilla extract in the bowl of a mixer or a large bowl. Using the stand mixer or a hand mixer, beat until well combined. Add the flour mixture. Beat to mix.
4. Spoon the mixture in rounded tablespoonfuls into the prepared pan, making approximately 18 in total. Bake for 12 to 15 minutes, until slightly firm to the touch and a toothpick inserted into a blondie comes out with moist crumbs attached. Do not overbake. Let cool 10 minutes in the pan, then carefully remove the blondies and put on a wire rack to cool completely.
5. Once the blondies are cool, make the buttercream frosting. Put the SunButter, nondairy buttery spread, and vanilla extract in a bowl. Beat on high for about 90 seconds, until well combined. Turn the stand or hand mixer to low speed. Add half of the confectioners’ sugar and 2 tablespoons of the nondairy milk. Beat until combined. Add the remaining confectioners’ sugar and beat on high speed until smooth and creamy, but thick, adding the additional nondairy milk if needed.
6. Transfer the mixture to a cake-decorating bag fitted with a 1/2 inch round pastry tip. Pipe a spiral of frosting, about 1 1/2 inches high, on top of each blondie. Put the blondies on a plate or large baking sheet. Freeze for about 20 minutes, until the frosting is hard.
7. While the blondies are in the freezer, make the chocolate coating. Put the chocolate chips and oil in a small microwave-safe bowl. Microwave on high for 15 seconds and stir. Repeat in 10 second intervals until melted and smooth. Pour the chocolate coating into a small, deep container (suggestion: 1/2 cup dry measuring cup). The container needs to be deep enough so you can dip the frosting into it without scraping the bottom of the container.
8. Remove the blondies from the freezer. Pick up a blondie, and holding it by the bottom, submerge the frosting portion into the chocolate. Let excess drip off. Put the blondie back onto the plate. Repeat with remaining blondies. Let stand until set, refrigerating to speed the process if desired.