Vegan Irish Potatoes

If you're from the Philadelphia area these are a St. Patrick's Day must have!  Not from Ireland...Not a potato anywhere...  These delicious treats are made from cream cheese, coconut, and cinnamon.

Perfect candy to make with kids.
Enjoy!
Holly

Irish Potatoes

Vegan

Tools

Mixer

1/4 cup Earth Balance butter, cold is fine

4 oz  (½  tub) Tofutti cream cheese, cold is fine

2 Tbsp.  Coconut oil

1 tsp. vanilla

4 cups confectioners sugar

2 ½ cups sweetened coconut flakes

Cinnamon 

• Hand mixer or upright mixer is fine for this recipe.  In bowl Tofutti cream cheese, earth balance butter and coconut oil (I break it up a bit before I put in a mixer but don’t worry it will blend in).
• On medium-low blend until combined.
• Turn mixer down to low add 1 cup of sugar at a time and mix until combined with each addition of sugar.
• Add vanilla
• Add coconut flakes, mix until combined
• Cover with plastic wrap and chill for 2 hours
• After chilling roll out all the centers of potatoes,  laying on parchment after.  You want them the same size and shape of a large grape.  If they start to get soft, put back in the refrigerator.
• In a shallow bowl add about 2 Tbsp. cinnamon, roll the coconut centers in the cinnamon and shake off the extra.
• Store in the refrigerator.

Tofutti, Earth Balance, and coconut oil

Coconut Creme Filling

Roll out all the Irish potatoes before rolling them in cinnamon 

Roll the coconut creme centers in cinnamon, shaking off the extra cinnamon