Toast the seeds and buckwheat in a cold oven, set to 200 for 10 minutes. Let cool.
Preheat oven to 180°C and line 2 baking trays with baking paper and set aside
Place the cooled toasted seeds and buckwheat into the Thermomix bowl and blend 2 sec/speed 6.
Add dates, cocoa, EVOO, egg white and salt and mix 10 sec/speed 6.
Add 50g of chocolate and combine 6 sec/Reverse/speed 6.
Roll dough into tablespoon size balls and place onto prepared trays. Flatten a little with wet fingers.
Place in to the oven and bake for 16-18 minutes until fragrant.
Optional, drizzle cooked and cooled cookies with melted chocolate.
These cookies get even better a few days later