In a small bowl mix the chia (or flax) seeds with water and leave aside for 10 minutes to form a gel.
Place the oats in a food processor and blitz for a few seconds to form a flour. Add the rest of the biscuit ingredients (including the chia gel) and quickly blitz until combined into a soft dough.
Shape the dough into a ball and place between two flat sheets of baking paper. Flatten the dough and roll to a thickness of about 4mm. Using a knife cut the dough into strips of approximately 1.5cm by 5cm.
Lay the strips on a baking tray and bake in the oven at 170 degrees celsius for 20 minutes or until golden. All to cool on a rack.
While the biscuits are baking, heat the dates and water until softened (around 5 minutes). Transfer to a processor, add the vanilla extract and blitz to a smooth paste. Allow to cool.
Use a knife to spread a layer of date ‘caramel’ over each biscuit. Once finished, cover and place in the freezer for 10 minutes to set.
Break the chocolate into small pieces and gently melt in a glass bowl placed over a pan of boiling water. Stir continuously until melted.
Line a tray with parchment and take the caramel biscuits from the freezer. Dip each one into the chocolate using two forks until covered. Store in the fridge or freezer.