St. Patrick’s Day!

Irish potatoes

These little “potatoes” were a favorite growing up in our Irish home.  I really just remember having them around this time of year.  
I don’t think my Mama Celeste ever made em, rather we’d get them from a little shop not too far from the grandparents house.  Good times.  
I must say, making these vegan was very easy, but I wondered, could I make them taste like they did when I was a kid…well, the answer is yes!  These brought back incredible memories for me and I will surely be making it a tradition from now on.

Irish Potatoes:

1/4 cup of soy free Earth Balance, softened
4 oz of tofutti cream cheese softened
1 teaspoon vanilla
4 cups confectioners sugar
2 1/2 cups unsweetened flaked coconut, chopped and toasted
1 tbsp cinnamon
1tbsp cocoa powder

In a large mixing bowl, cream the Earth Balance and tofutti together until smooth, on a low/medium setting slowly beat in the confectioners sugar.
Add the vanilla and mix a bit more.  Now place the mixture in the fridge to chill a bit, while you toast the coconut.

In a dry pan on medium/low heat, and your chopped coconut and WATCH IT!  The coconut toasts pretty quickly and you don’t want it to burn, you’re just looking for a bit of deep golden color.  Once toasted, allow to cool.
Next, gently stir the toasted coconut into the mixture to combine.

Now send the mixture to the fridge for about 10 minutes, they’ll get really soft and sticky when you roll them otherwise.
In a medium sized bowl, whisk together the cinnamon and cocoa powder.

Now, with some Earth Balance slathered on your clean hands, take about a 1/2 tbsp or so of the mixture and roll it into and imperfect ball, repeat this until there is no more mixture…obviously.  You don’t want them much bigger because they are very sweet and rich, and we don’t want you going into sugar shock, now do we?
Place them on a parchment lined cookie sheet and put it back in the fridge for another 10 minutes. 

Now we’re ready to roll!  Ugh..I know, big dork…
Anyhow, take your chilled taters and roll them gently in the cinnamon/cocoa mix.  Once coated, shake off the excess by free rolling it in your palm…make sense?
Aren’t they cute?  Now, place the coated potatoes back on the cookies sheet and back in the fridge just for one last chill!

They are officially ready to share, so go do that!
Irish potatoes!

These little things are so sweet and good and have awesome texture because of the toasted coconut.  One word of warning, don’t do like me and eat them for breakfast…it’s not as fun as it sounds.

Until we eat again, enjoy!

~ape (The Vegan Crush)

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