There's something truly enchanting about the delicate balance of sweet and tangy, the creaminess of white chocolate harmonizing with the vibrant burst of raspberries.
In today's culinary adventure, we're diving into the world of plant-based indulgence with our Vegan Raspberry and White Chocolate Chip Slice. With every bite, you'll experience the lusciousness of white chocolate, the tartness of fresh raspberries, and the satisfaction of knowing you're enjoying a dessert that's entirely free from animal products.
Whether you're a dedicated vegan, someone exploring the world of plant-based eating, or simply a dessert enthusiast in search of a delectable new recipe, this slice is bound to captivate your senses. It's easy to make, bursting with flavor, and showcases the incredible possibilities of vegan baking.
Ingredients
2 cups flour of choice (wheat, oat etc).
1 cup milk or milk substitute
1/2 cup olive oil
3 tsp baking powder
1/2 monkfruit sugar
pinch salt
1/2 cup sugar free white chocolate (I use Noshu)
Topping
1 cup raspberries
1/2 cup sugar free white chocolate, extra
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a bowl add flour, sugar, baking powder and half cup white choc chips and mix to combine.
In a small bowl add milk, olive oil and mix to combine.
Add wet ingredients to dry and mix to combine but don't overmix.
Spread mixture into pan, top evenly with raspberries and extra white chocolate.
Place in oven for about 45 mins, check at 30 mins.
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