Ingredient notes: Frozen raspberries can be used, but make sure to thaw them out before mixing into the batter. I used Nespresso 70% cocoa chocolate for this recipe. I also used whole almond meal instead of blanched (continue reading for a nut-free suggestion). You can get it from most supermarkets nowadays. It is made with skin-on almonds because nutrients found in almond skins team up with the vitamin E present in their meat to more than double the antioxidant power delivered by either one of these nutrients separately. To make whole almond meal, pulse raw almonds with skin on using a food processor until desired consistency is achieved. Do not blend on high speed as you will end up getting almond butter. Following Denise's comment, I thought I'd add that for a treenut-free version you might be able to use a 1:1 ratio of ground raw sunflower seeds. I have not tested this, so comments are welcome.