In a bowl, use mixer to blend cream cheese, butter, and coconut oil until smooth (about 1–2minutes)
Add almond flour, sweetener and flavoured extract (optional) and mix using a spoon until a soft dough forms.
Split the dough in half and place each half in a separate bowl. Add the green food colouring to one and the red into the other.
Mix the colouring to the dough, and chill for about 20 minutes.
Take a small piece of red dough and a small piece of green and gently roll them together in your hands to form a soft ball.
Continue making the balls with all the dough. Place the balls on a parchment paper lined cookie sheet or tray.
Freeze the dough balls for about 30 minutes.
For the coating, mix chopped Dark Ross Chocolates bars and coconut oil in a small bowl and microwave in 30 seconds increments until melted. Stir until smooth.
Dip each dough ball gently in the chocolate mixture using a spoon to coat. We used wooden skewers (or toothpicks) to hold the dough balls.
Place the dipped dough balls back on the parchment lined tray; (optional) immediately sprinkle edible glitter or sprinkles on top of each one (you want to do this before the chocolate sets).
Once all of the dough balls are coated, place them back in the freezer for at least an hour before serving.
Store in an airtight container or large plastic bag in the fridge or freezer.
Enjoy!