This could be the new favourite in the Café – Lemon and white chocolate goo with a hint of coconut.

Ingredients (makes 15 squares)

200g white chocolate

200g butter

400g soft light brown sugar

zest of 1 large lemon or 2 small

4 large eggs

100g coconut flour or dessicated coconut plus extra for sprinkling

110g ground almonds

200g white choc chips

Method:

Preheat oven to 180°C (160°C fan, gas mark 4) Grease and line a 30cm x 20cm tray bake tin.

Gently melt the white chocolate with the butter on low power in the microwave or in a glass bowl over simmering water. Set aside to cool slightly. Separately beat the eggs and the sugar together and slowly add the melted butter/chocolate mix. Mix well and add the almonds, coconut flour, and lemon zest, and stir in the chocolate chips and pour the mixture into the prepared tin. Cook for 40-50 mins until the middle is still soft but the outer sides of the tin are fairly firm. Allow to cool in the tin then slice into 15 squares. These freeze very well – up to 3 months, or they can be stored in an airtight box/tin for 5 days.