Ahh…. A nice and welcome break from work. I have not stopped cooking and though I don’t plan on doing anything crazy for St. Patrick’s Day, I cooked up a storm! I’ll make this short and sweet… I made these little potato candies and I just love them. They remind me of when I was a kid and we would make them in elementary school.
Irish potatoes are a dessert that originated in the Philadelphia area. Despite its name, they aren’t from Ireland, and they have no potatoes in them (and definitely shouldn’t, ew). Also, don’t let anyone tell you that any nuts belong in them, either. Double ew. Then you roll them in cinnamon, and just like that, you have a little potato!
These are made without dairy, gluten, or any crap that makes you feel bad. More treats to come, enjoy 🙂
Irish Potato Candies! (Gluten-Free, Vegan)
prep time: 20 min (active)
chill time: 20 min
makes 25 potatoes
- 2 ½ cups of unsweetened shredded coconut (the fine strips, not ground)
- 1 oz package of Tofutti “cream cheese”
- 1 tbsp vanilla
- 2 tbsp coconut oil, melted
- 3 tbsp light agave, plus more to taste
- 2 tbsp cinnamon, 1 tsp cinnamon, separated
- 2 tbsp coconut sugar
- Add your shredded coconut, cream cheese, vanilla, 1 tsp cinnamon, coconut oil and agave to a large mixing bowl and blend with a mixer. If the mixture appears runny, add ¼ cup of shredded coconut and continue to mix until you have a pasty mixture that you can shape.
- Chill in the refrigerator for 10-15 minutes.
- Remove from the refrigerator and roll into small potato shaped balls and set aside on a baking sheet. Once your potatoes are formed, add the remaining cinnamon and coconut sugar in a large plastic bag and shake to mix.
- One at a time, place each potato in the bag and gently shake to coat thoroughly. Remove and place back onto the cookie sheet.
- Chill until ready to serve – remove 15 minutes prior to allow to come back to room temperature.