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Preheat to 180°C, line an 8x8 inch baking tin with parchment paper
Mix almond flour, melted butter and honey until it resembles wet sand. Press into the base and bake 10-12 min until golden. Cool and reduce oven to 150°C
Heat raspberries, lemon juice and honey in a small saucepan over medium heat for 3-4 min until broken down into a thick sauce. Set aside to cool
Blend cottage cheese until completely smooth. Add yoghurt, eggs, honey, vanilla, cornstarch and lemon juice and blend until silky
Pour filling over cooled crust. Drop spoonfuls of raspberry sauce on top and swirl through with a skewer
Bake at 150°C for 40 min until edges are set with a slight wobble. Run a knife around the edge immediately, cool completely then refrigerate overnight
Slice into 9 bars and serve cold