Step 1

Crush the Mint Slice biscuits in a food processor until they resemble fine crumbs. Place into a large bowl.

Step 2

Add the softened cream cheese and mix until combined.

Step 3

Roll the mixture into heaped teaspoon-sized balls and place onto a baking paper lined tray. Place into the fridge or freezer for 30 minutes to firm up.

Step 4

Slice the spearmint leaves into tiny slithers (you'll get about 5 out of each leaf) and set aside.

Step 5

Melt the chocolate and coconut oil (optional) in a microwave-safe bowl in 30 second bursts for 2-3 minutes, stirring each time, until just melted. Use a bowl deep enough to dip cheesecake balls in.

Step 6

Carefully dip your mint slice cheesecake balls into the chocolate mixture with a fork (or two small spoons) and place back onto the tray - allowing any excess chocolate to drip off.

Step 7

Place one red M&M and two spearmint leaf slithers onto the top of each of the balls.

Step 8

Place back into the fridge to set for 3 hours and then store in an airtight container in the fridge for up to 5 days.

Step 9

Crush the Mint Slice biscuits into the Thermomix bowl for 10 seconds, Speed 8.

Step 10

Add the cream cheese and mix for 30 seconds, Speed 4, or until completely combined.

Step 11

Roll the mixture into heaped teaspoon-sized balls and place onto a baking paper lined tray. Place into the fridge or freezer for 30 minutes to firm up.

Step 12

Slice the spearmint leaves into tiny slithers (you'll get about 5 out of each leaf) and set aside.

Step 13

Place the chocolate and coconut oil (optional) into a clean and dry Thermomix bowl and melt for 3 minutes, 50 degrees, Speed 3, or until melted.

Step 14

Pour the chocolate into a small deep bowl or ramekin. Carefully dip your mint slice balls into the chocolate mixture with a fork (or 2 small spoons) and place back onto the tray - allowing any excess chocolate to drip off.

Step 15

Place one red M&M and two spearmint leaf slithers onto the top of each of the balls.

Step 16

Place back into the fridge to set for 3 hours and then store in an airtight container in the fridge for up to 5 days.