Preheat your oven to 350°F (175°C).
Line an 8x8 inch baking pan with parchment paper or grease it lightly.
In a blender, combine the chickpeas, applesauce, almond butter, and vanilla extract. Blend until smooth.
In a mixing bowl, combine the baking powder, salt, baking soda, and flour. Gradually add the blended mixture and stir until just combined.
Add the sugar to the batter and mix well.
Fold in the white chocolate chips and raspberries.
Pour the batter into the baking pan and spread evenly. Bake for 25-30 minutes or until edges are golden.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Cut into squares and serve.
