Preheat the oven to 175°C.

Place the melted chocolate, peanut butter and coconut oil into a medium bowl, use a stick blender and blitz to combine all the wet ingredients. Set aside the stick blender and use it later to make the ganache.

Add the dry ingredients, almond meal and oat flour and stir to combine.

Use an ice cream scoop and spoon out the cookie mix, roll out into a ball and press in between the palms of your hand to form a round cookie shape and place onto a baking tray.

Repeat until all cookie dough is used. This batch makes 15 cookies.

Bake for 15 minutes. Remove from the oven and let the cookies sit in the baking tray for 5 minutes. Transfer to a wire rack to cool completely.

Place the melted chocolate and peanut butter into a medium bowl, use a stick blender and blitz to combine and form a smooth and silky chocolate sauce.

Transfer the bowl of chocolate into the fridge and test every 15 minutes. Remove bowl from fridge as soon as a ganache consistency is reached.

Carefully spoon the ganache into a pipping bag and pip on the chocolate tops on the cooled cookies to form the witches hat. Decorate with flowers and enjoy.