Melt the butter. Put the almonds and granola through a food mill and add to the melted butter.
Spread the mixture evenly along the bottom and sides of a wide tin brushed with extra-virgin olive oil.
Blend together the cranberries, yogurt, sugar and hazelnut drink and warm in a saucepan without bringing it to the boil. Add the hydrated gelatine leaves and let them dissolve completely. Add more gelatine for a thicker consistency or more hazelnut drink to make it thinner.
Pour the cranberry sauce into the base and leave to cool in the fridge for several hours.