Add the buckwheat groats to a food processor and process for 3-4 minutes or until a fine flour forms. It's okay if the flour isn't perfectly fine -- larger pieces will add more texture to your cookies.
Add in the raw almond butter, dates, caviar from the vanilla bean, and coconut butter. Pulse several times and then process for 1-2 minutes.
Roll the mixture into 14 balls and drop onto a cookie sheet lined with parchment paper. Using a fork, press the balls into cookies while making a crisscross pattern. Sprinkle the cookies with large grain sea salt, such as Maldron.
Pop the cookie sheet in the freezer for 20-30 minutes to set the cookies. Remove from freezer and indulge!
You can store the cookies in either the freezer or refrigerator. The freezer will add a snap when biting in and the refrigerator will keep the cookies firm but tender.
*Substitute a splash of pure vanilla extract if you don't care about keeping this recipe raw.