1 cup dairy-free white chocolate or any chocolate of your choice
1 cup dairy-free white chocolate or any chocolate of your choice, chopped
1 cup fresh or frozen raspberries
Preheat oven to 160°C and line square baking tin with parchment paper.
In a mixing bowl combine almond meal, flour, desiccated coconut and sugar. In another bowl wick oil and mashed banana until creamy. Add in flour mixture and 3/4 cup of the chocolate. Stir until just combined. Pour the batter into the prepared tin and top with raspberries. Bake for 35-40 minutes or until golden brown and the tooth pick comes out clean. Remove the cake from the oven and let it cool completely.
Melt the remaining chocolate and drizzle over the cake. Cut into bars and enjoy.