Preheat the oven to 350 F.

Grease and line an 8-inch square baking tin with baking or parchment paper.

In a large mixing bowl, add the coconut oil, applesauce, and coconut sugar and gently whisk together. Add the vanilla extract and stir.

Add the egg and mix until combined. Stir in flour and white chocolate chunks. Fold in raspberries. Pour the batter in prepared tin, smooth the top and place in the oven.

Bake blondies for approximately 30 minutes or until golden on the edges and a toothpick inserted in the middle comes out clean. Leave the pan to cool completely. Cut into squares to serve.