Preheat oven to 350 F.
Combine all the ingredients, except the vegan chocolate chips, in a blender until the batter is mostly smooth.
Stir in vegan white chocolate chips.
Pour the batter into a non-stick muffin pan and bake for 20-25 minutes. (Be careful not to undercook the blondies as the center will remain gooey).
Allow the blondies to cool and firm up.
Once cooled, add ¼ cup baking chips plus 1 tsp coconut oil to a bowl and microwave for 20 seconds, stir, then microwave for 10 more seconds. Do not overcook, as white chocolate burns easily. Using a spoon, drizzle chocolate over each blondie.
Top with fresh raspberries and garnish with fresh mint.
