In a food processor, puree together the dates, cashews, flaxseed and vanilla extract for 1 minute.
Add the water and dried cranberries and process until the mixture forms a ball, about 1 minute.
Scoop heaping tablespoons, roll into balls and place on a parchment-lined baking sheet. Place in the freezer until set, then transfer to a resealable bag and store in the refrigerator or freezer for up to 1 month.