In a stand mixer (or using hand mixer), cream butter, MonkSweet+, cacao, vanilla extract, and coffee together until smooth. (TIP: If you don't want to use coffee, you can use water. Or for the adults, try cognac, rum or brandy!)
Add in thick rolled oats and mix until they are pretty smooth.
Roll into golf sized balls with your hands, and then roll the chocolate balls in coconut shreds, sesame seeds, sprinkles or whatever you like.
Chill in fridge for an hour so the balls firm up a bit. Store in the fridge or freezer.
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Sweetener Notes: The original recipe calls for MonkSweet+, but for another no-sugar option use Steviva Blend for the same delicious results!