Preheat oven to 350 degrees F. Line 8 x 8-inch square baking pan with parchment paper, allowing 1-inch overhang on all sides.

In medium bowl, whisk together all-purpose flour, whole wheat pastry flour, baking powder and sea salt.

In separate bowl, whisk together melted coconut oil and brown sugar, followed by egg, applesauce and vanilla extract.

With a rubber spatula, fold dry ingredients into wet ingredients until just combined. (Note: Batter will seem very thick.)

Fold in white chocolate.

Fold in fresh raspberries, allowing them to break apart as they mix into batter.

With damp fingertips or rubber spatula, press batter evenly into prepared pan.

Press additional raspberries and white chocolate into top of batter.

Bake 35 minutes, or until golden brown and toothpick inserted in center comes out mostly clean.

Allow blondies to cool completely. Once cool, drizzle with melted white chocolate and sprinkle with freeze dried raspberries.

Slice into squares and serve.

Store leftovers in airtight container at room temperature up to three days.