Lemon Velvet Squares with Ruby Cocoa

Instructions:

1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides. Preheat the oven to 325°F (160°C).
2. Beat the softened butter and coconut sugar until smooth.
3. Sift in the almond flour, cocoa powder, and salt. Mix until a soft dough forms.
4. Firmly press the dough into the bottom of the pan. Bake for 12–15 minutes until the edges are set. Remove and let cool slightly.
5. Whisk the eggs and honey in a medium bowl until pale and frothy.
6. Stir in the Greek yogurt and lemon zest until completely smooth.
7. Whisk in the lemon juice and cornstarch, ensuring no lumps remain.
8. Pour the lemon mixture over the pre-baked Ruby Velvet crust. Bake for 20–25 minutes until the edges are firm and the center has a slight jiggle.
9. Allow the bars to cool at room temperature, then chill in the refrigerator for 2 hours before slicing into 2x2 squares.