If I say the words “Irish potatoes” to you, what’s your first thought?
If your eyes get wide and you smile with memories of sweet delectable coconut creamy goodness filling your head, you’re probably from or have at least spent a considerable amount of time in the great city of Philadelphia.
If the words “sweet, coconut, and creamy” were the farthest thing from your mind, it’s likely you’re not a Philly native. But stick with me on this, because – Philly native or not – I’m about to blow yo’ mind and change your St Patrick’s Day traditions forever.
Introducing: VEGAN Irish Potatoes *choirs of angels singggggg*
As you may have guessed by now, Irish potatoes are a Philadelphia St Patrick’s Day tradition. They are basically little balls of cream cheese, butter, shredded coconut, and powdered sugar rolled in cinnamon to make them look like little taters. They are sweet AF and therefore crazy addictive.
Powdered sugar is a cruel but oh so delicious mistress. You feel me?
In fact, when I was a kid, St Patrick’s Day may as well have been synonymous to “stuff my face with a box of Irish potatoes and complain about a stomach ache for the rest of the night…all whilst wishing I had another box of Irish potatoes to chow down on” Day.
I remember the first few St Patrick’s Day holidays after I got my driver’s license: The night before, I’d drive around to at least 3 or 4 grocery stores before finding one that had one last box of those delectable and horrendously addictive treats.
Every year, I HAD to get my fix.
And I did.
And it was good. So so good.
So interesting how so many seasons in our lives are defined by the different food traditions we have, right?
And although my now better-informed vegan self looks at a traditional Irish potato recipe and winces at the massive amount of dairy (aka tremendous pain and suffering to our animal friends), I am also wildly inspired to reclaim & veganize this delicious treat in the name of compassion and damn good food.
Why? Because I can! And in the wise words of Pam Ahern, “If we could live happy healthy lives without harming others, why wouldn’t we?”
Our veganized Irish potatoes use unrefined coconut oil for the butter (works like a freakin’ charm!) and Tofutti cream cheese *more choirs of angels sing*. They are SO easy to make and only need to chill in the fridge for about an hour – a great last-minute holiday treat for this Friday’s festivities.
Like I said, these are SUPER sweet. Now that I’m no longer a teenager with a stomach of steel (those were the days!!), I try to limit myself to 3 or 4 in a sitting. Otherwise, I’m on a crazy sugar buzz (then crash) and basically useless for the rest of the day.
Do you want to make this recipe with us LIVE? Like, us in our kitchen, you in yours, making delicious vegan treats, drinking wine, and talking about how much we love Irish potatoes?
If the answer is yes, first – I love you and think you’re a wonderful human being with impeccable judgement.
And second, grab the ingredients in the recipe below and meet us on the Plant Power Couple Facebook page tonight at 5PM EST.
In addition to the ingredients, you’ll need a hand or stand mixer and just your standard mixing bowl and spoon. **UPDATE: You missed the live show but can still catch the replay we’ve added below!
Serving Size: 3 balls
Irish potatoes are a Philadelphia St Patrick’s Day tradition. They are basically little balls of cream cheese, butter, shredded coconut, and powdered sugar rolled in cinnamon to look like little taters. Our veganized Irish potatoes use unrefined coconut oil for the butter (works like a freakin’ charm!) and Tofutti cream cheese. They are SO easy to make and only need to chill in the fridge for about an hour - a great last-minute holiday treat.
1 hr, 15 Prep Time:
1 hr, 15 Total Time:
- 4 oz. Tofutti cream cheese
- 1/4 cup unrefined coconut oil
- 1 16-oz bag organic powdered sugar
- 1 tsp vanilla extract
- 2.5 cups unsweetened shredded coconut
- 2 Tbsp ground cinnamon
- Place a large mixing bowl in the fridge or freezer to chill and get your hand mixer ready.
- Cream together the cream cheese and coconut oil until fully combined.
- Add the powdered sugar and vanilla extract and and beat with the hand mixer until a large ball forms.
- Stir in your shredded coconut until fully incorporated.
- Next, add your cinnamon to a shallow dish (like a pie dish or any plate, really).
- Use a small ice cream scoop (or your hands) to scoop out 1.5 - 2 Tbsp of the mixture and form it into a ball. Roll each ball in the cinnamon, coating it completely. The cinnamon coating and white insides are what make this beauties look like little potatoes! 🙂
- Line your Irish potatoes on a baking sheet and allow them to chill in the fridge for about an hour.
- Enjoy with a big 'ol glass of cashew milk.
We used a hand mixer, but a stand mixer would also work if ya have one.