1. In a food processor or blender combine raw cashews, oats, teff flour, chia seeds, spices, baking powder and salt.
2. Grind together to form a rough texture resembling a dry cookie dough. Do not over grind, leave some texture.
3. In a microwave safe bowl, combine maple syrup and coconut oil. Heat 30 seconds at a time until melted. Do not let this mixture boil.
4. Add the maple-coconut-oil to the ground dry ingredients and stir until a wet dough forms.
5. Use your hands to press the crumbly dough firmly together into a large ball. Refrigerate for 30 minutes.
6. Form cookies using 2 tablespoons of cold dough rolled into balls. Place 24 cookie balls onto cookie sheets and flatten to ½ inch (12 mm) thickness. Make sure they are shaped nicely into round cookies. Space 1 inch (2,5 cm) apart to allow for spreading.
7. Bake 12 minutes or until cookies have browned a little. Do not over bake these cookies, take them out before they start to brown on the tops. Place cooled cookies in the freezer for 30 minutes while you make filling.
Filling:

8.Using a food processor or blender, add pumpkin, cashew butter, protein powder, maple syrup and salt.
Pulse until well blended.
Chill filling in freezer for 30 minutes. Then roll mixture into 2-tablespoon-sized balls with your hands.
Repeat with remaining mixture for 12 balls. (This recipe makes extra filling to make more high protein power balls to keep in freezer for healthy treats to snack on.)

9. Remove cookies from freezer and sandwich one flattened pumpkin ball between 2 spice cookies.
Let some filling ooze out the sides. Roll sides in sanding sugar or sprinkles.