In a food processor or blender, grind pumpkin seeds and 3/4 C. of oats until powdery
2
Pour pumpkin seed/oat mixture into a cake pan or pie plate; set aside
3
In a food processor or blender combine remaining oats, nut butter, dates, flax seed, vanilla, cinnamon and cranberries until smooth paste is formed. (You may need to add cold water, 1 tsp. at a time, to get a paste consistency)
4
Set nut butter mixture in refrigerator for 20 minutes to set
5
With damp hands roll nut butter mixture into 1-inch balls
6
Roll the balls in the oat/pumpkin powder until coated
7
Store in the refrigerator or freezer until ready to be eaten
