In a small bowl, mix the seeds with the water and leave aside for 10 minutes to form a gel.
Place the oats in a processor and blitz for a few seconds to make a flour but leaving some whole for added texture.
Add the rest of the ingredients (apart from the chocolate) to the processor and quickly blitz until all combined into a soft dough.
Shape the dough into a ball and place between two sheets of baking paper. Flatten the dough and roll to a thickness of about 5 mm.
Use a biscuit cutter to cut into desired shapes and place in a baking tray. Bake in the oven at 170 degrees for 25 minutes.
Allow the biscuits to cool and meanwhile break the chocolate into smal pieces and melt them in a glass bowl over placed over a pan of boiling water (you only need an inch of water in the pan to create steam). Ensure that the glass bowl is big enough to prevent steam coming into contact with the chocolate.
Remove the melted chocolate from the heat and dip the top of each biscuit into the chocolate. Shake off any excess and place to cool and harden on a baking sheet.