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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