Place all ingredients in a food processor and blend for a few seconds. Taste and adjust for sweetness and consistency (If dough is too wet, add 1 teaspoon coconut flour, or if too dry, add a splash of water.)
Use a cookie scoop to form balls, roll smooth in your hands and place on a baking sheet lined with parchment.
Bake for about 10 minutes until firm to the touch. Dip each hole in monkfruit while still warm.
Enjoy! :)
Notes
To store: Refrigerate for up to 7 days in an airtight container.To make powdered monkfruit, simply blend ⅓ cup granulated (classic) monkfruit in a personal size blender for about 10 seconds.