Pre heat the oven to 160C/320F. Line and grease a large baking tray.
Place the coconut oil and peanut butter in a food processor and blend until well combined and smooth. Add the maple syrup, vanilla and egg and blend until smooth.
Add in the dry ingredients and blend until a ball of dough forms. Remove the dough and wrap in plastic. Leave at room temperature for 30 minutes.
For each finger, roll 1/2 tablespoon of cookie dough into a 7cm/3 inch sausage and place on the prepared baking tray. Continue making sausages (you should get about 15), leaving 3-4 cms (1 1/2 inches between each to allow for spreading.
Use the rounded end of a butter knife, or a spoon and make 2-3 knuckle marks at 1/3 and then 2/3 the finger length.
Brush the fingers with egg white and press an almond finger nail in place.
Bake for 8-9 minutes, or until lightly golden and cracked in places.
Cool on the tray for 10 minutes before removing.
Serve the Severed Witches Fingers with Blood Sauce.