White Chocolate and Raspberry Toasties


White Chocolate and Raspberry Toasties

  • Prep Time 5m
  • Cook Time 45m
  • Servings 2


  •  100 g frozen raspberries
  •  25 g caster sugar
  •  3 tsp vanilla extract
  •  1 roll frozen puff pastry, thawed
  •  2 tsp vegan butter, melted
  •  25 g vegan white chocolate chips
  •  Icing sugar, optional
  •  Vegan ice cream, optional


  • Cook the raspberries, caster sugar, and vanilla extract in a saucepan over low heat, stirring, until the sugar melts and the raspberries turn glossy.
  • Remove from the heat, and separate the raspberries from the sauce, using a slotted spoon. Set
  • Roll out the puff pastry and cut out 4 squares to fit in a toastie maker.
  • Lightly grease the toastie maker with the melted butter, then heat.
  • Place 1 square of the puff pastry in the toastie Top with 1/2 of the raspberries, and sprinkle with the vegan white chocolate chips. Place another piece of puff pastry on top, close the toastie maker, and cook until golden brown.
  • Repeat with the remaining puff pastry squares, raspberries, and vegan white chocolate chips.
  • Serve with the raspberry sauce, and top with a sprinkle of icing sugar and a scoop of ice cream, if using.

Recipe Adapted From The Rose & Bean