If I say the words “Irish potatoes” to you, what’s your first thought?
Do your eyes get wide as you smile with memories of sweet delectable coconut creamy goodness filling your head? If so, 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*
What are these “Irish Potatoes”?
As you may have guessed by now, Irish potatoes are a Philadelphia St Patrick’s Day tradition. Traditionally, they are little balls of cream cheese, butter, shredded coconut, and powdered sugar.
Then, they’re rolled in cinnamon to make them look like little taters. These babies 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 treats.
Every year, I HAD to get my fix.
And I did.
And it was good. So so good.
I may be an adult now (or masquerading as one at least) but these little balls of sweetness still own me.
So interesting how so many seasons in our lives are defined by the different food traditions we have, right?
Let’s make Irish potatoes VEGAN!
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 we 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 coconut oil for the butter (works like a freakin’ charm!) and your favorite vegan cream cheese. They are SO easy to make and only need to chill in the fridge for about an hour. This makes them a great last-minute holiday treat for St. Patrick’s Day 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 and basically useless for the rest of the day.
These vegan Irish Potatoes are also GREAT for sharing. Hello, kitchen activism!
ALSO: If you dig Saint Patrick’s Day food as much as we do, check out this round-up of our favorite veganized Saint Patrick’s Day dinners, desserts, and party food!
If and WHEN (because let’s be honest it’s not a matter of if) you make these, be sure to let us know by rating the recipe and leaving a comment below. Or, you can tag @theplantpowercouple on Instagram! Because we wanna see!!
Yield: 3 dozen
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, 20 Prep Time:
1 hr, 20 Total Time:
3.7 based on 3 review(s)
- 4 oz. vegan cream cheese
- 1/4 cup coconut oil (measured solid)*
- 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, coconut oil, and vanilla extract until fully combined.
- Slowly add the powdered sugar in 3-4 batches and beat with the hand mixer in between each addition 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.
*For this recipe, you want to measure your coconut oil when it's in solid form. If your coconut oil is liquid, stick it in the fridge for 15-20 minutes until it hardens up. You can use either refined or unrefined coconut oil for this recipe, but unrefined will add extra coconut flavor.
We used a hand mixer, but a stand mixer would also work if ya have one.