Line a cookie sheet with parchment paper, set aside.
In a large microwave-safe bowl melt together the peanut butter and honey, this should take roughly 1 minute. Add the vanilla and whisk until evenly combined and smooth.
Next add the oat flour and salt and mix until a sticky dough is formed. (If your dough is too wet or dry add in more oat flour or more milk until you get stoppable dough)
Using a cookie scoop or a tablespoon measure scoop 2 tablespoons of the dough into your hand and roll into a ball. Gently press the ball of dough between your palms to form a flat disc about 1/2 inch thick.
Place the cookie onto the lined cookie sheet and repeat the process until all of the dough has been used.
Using a fork press into the top of the cookie to form that classic peanut butter crosshatch pattern.
Place in the fridge to set for 10-20 minutes while preparing the chocolate.
In a medium microwave-safe bowl melt the chocolate in 30-second increments until fully melted, this should take 1 1/2 to 2 minutes.
Once the cookies have set, dip 1/2 of each in the melted chocolate then return to the lined baking sheet to allow the chocolate to set. Once the chocolate has set enjoy!
These can be kept covered and stored in the fridge for up to 10 days.
575g Bramley apple(3 medium apples), peeled, cored and sliced to 1 cm thick
2 tbsp golden caster sugar
For the crumble
175g plain flour
110g golden caster sugar
110g dairy-free spread (we used Vitalite dairy-free spread)
1 tbsp rolled oats
1 tbsp demerara sugar
Oat-based vegan cream or custard, to serve
Heat the oven to 190C/170 fan/gas 5. Toss the apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand.
For the crumble topping, mix the flour and sugar in a bowl with a good pinch of salt. Rub the dairy-free spread in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub these in too.
Pour the crumble mix over the apples to form a pile in the centre, then use a fork to even out. Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish. Sprinkle the oats and demerara sugar over evenly.
Place on a baking tray and put in the oven for 35-40 mins, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 mins before serving.