Place 3/4 cup of the cashews in a food process and process until nut butter forms, about 8 minutes.

Scrape down sides of the food processor bowl, then add the maple syrup, vanilla and sea salt. Process until incorporated.

Add 1 cup of the oats plus the remaining 1/4 cup cashews and dried cranberries. Pulse until well incorporated.

Transfer mixture to a bowl, then stir in the remaining 1/4 cup oats. (It's easier to just use your hands at this point).

With slightly wet hands, roll dough into small balls (about 1 tablespoons worth) or use a small cookie scoop. Store in refrigerator for up to 1 week. These freeze really well too.