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Preheat the oven to 180C/160C Fan/Gas 4 and line a large baking tray with baking paper.
Mix the oats, pumpkin seeds, nuts, dried fruit, cinnamon, chia seeds and fine salt in a large bowl.
In a separate bowl, stir the peanut butter, banana and honey together until smooth.
Add the banana mixture to the dry ingredients and mix until everything is evenly coated.
Using damp hands to prevent sticking, divide the mixture into nine equal portions.
Shape each portion into a cookie about 1cm/½in thick, pressing the mixture together firmly as you put it on the tray.
Bake for 16–18 minutes, or until lightly golden around the edges.
Leave to cool completely on the tray.
If adding the chocolate coating, pour the melted chocolate into a small bowl or mug wide enough to dip the cookies into.
Dip one quarter of each cookie into the chocolate, then return it to the baking paper.
Sprinkle with a little sea salt and leave the chocolate to set.
Once the chocolate has set, store in an airtight container for up to a week.