Dairy-free cheesecake-style bars recipe

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  • Serves 12 (makes 12 bars)
  • 15 mins to prepare, plus cooling and setting
  • 247 calories / serving
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This delightful dairy-free dessert has a crunchy ginger nut base and a sweet agave nectar and almond yogurt filling. Top with a fruity blueberry compote for a sweet treat that's as pretty as it is delicious. 

In a food processor, blitz the ginger biscuits to crumbs, then add the melted coconut oil and mix again until the mixture resembles wet sand. Spoon into a 20cm (8in) square baking tin lined with nonstick baking paper, and smooth to the edges. Put in the fridge to firm up.

Make the filling. Warm 3 tbsp agave syrup in a small pan. Squeeze each gelatine leaf to get rid of the excess water, then whisk into the warmed syrup. Set aside to cool. In a bowl, whisk together the yogurt and lemon zest until light, then mix in the cooled syrup. Pour into the baking tin and leave to set, in the fridge, for at least 6 hours, or preferably overnight.

For the topping, put the blueberries into a small pan with the remaining agave syrup and vanilla. Heat gently, stirring, to release the blueberry juice. Leave to cool. Once the cake has set, cut into 12 equal bars and serve topped with the blueberry compote.

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  • Ingredients

  • 250g ginger nut biscuits
  • 100g (3 1/2oz) coconut oil, melted
  • 5 tbsp agave syrup
  • 5 sheets leaf gelatine, soaked in cold water
  • 2 x 500g tubs almond yogurt alternative
  • 1 lemon, zested
  • 250g pack blueberries
  • 1 tsp vanilla extract
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  • Energy 1034kj 247kcal 12%
  • Fat 14g 20%
  • Saturates 9g 45%
  • Sugars 11.2g 12%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 25.6g Protein 5.5g Fibre 2.5g

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