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Heat the oven to 200°C
Pour the maple syrup and coconut oil into a bowl and microwave for 15 seconds until melted
Remove from the microwave and tip in the hazelnuts, pistachios, almonds, sunflower seeds, raisins and oat flour. Mix well.
Grease a cupcake tin. Divide the mixture evenly between the holes, about 1 heaped tbsp each. Using the back of a spoon, press down the mixture down until smooth. Bake for 10-12 mins, until the edges begin to brown.
Remove from the oven and leave to cool in the tin on a wire rack. Remove from the tin once fully cooled.
Spoon a little melted chocolate over each biscuit and spread evenly, use the tines of a fork to make the classic wave pattern, if you like. Chill until set, then serve.