Preheat the oven to 180°C.
Blitz walnuts, figs, cherries, cranberries, half the pumpkin seeds, and ground almonds in a food processor until chunky.
Mix the processed fruit and nuts with the remaining pumpkin seeds in a bowl.
Melt butter, sugar, and golden syrup in a pan without stirring excessively.
Stir the oats and fruit-nut mixture into the melted syrup.
Spread the mixture onto an oven tray and bake for 25 minutes.
Melt the chocolate in a bowl over simmering water.
Cut the baked flapjacks into rectangles and dip into the melted chocolate.
Chill in the fridge for 20 minutes before serving.