(Vegan) Irish Potatoes!
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.
Ingredients
- 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
Instructions
- 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.
Notes
*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.
Tried this recipe?Let us know how it was!