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Preheat your oven to 180°C/Gas Mark 4.
Make the white chocolate in advance by melting the cacao butter in a bowl over a saucepan half-full of water on a low heat, making sure the bowl is not touching the water, then remove from the heat and stir in the other ingredients until well combined. Pour the mixture into bar-shaped moulds or an ice-cube tray and place in the fridge to set.
Pop the ground almonds and buckwheat flour in a bowl and mix well.
In a separate bowl, stir together the peanut butter, almond milk, maple syrup and vanilla, then cream in the coconut oil (melt it a little bit if it’s very hard). Pour this mixture into the dry ingredients and mix well. Finally, chop the chocolate into chunks and stir these in, along with the raspberries.
Spoon the mixture into a 20cm (8in) square baking tin or mould, then bake for 25 minutes. Allow to cool before cutting into squares.