This recipe has absolutely nothing to do with potatoes, and it’s about as unhealthy as can be. But it was a tradition around our house growing up to have these sweets on Saint Patrick’s Day.

Thankfully, the original recipe veganizes very well. If you’re looking for one of those recipes so sweet that it’ll make your teeth ache, this is the one.

Makes plenty.

Ingredients

  • 2 lbs. 10x sugar (confectioners)
  • 8 oz. pkg. plain Tofutti cream cheese (softened) - the non-hyrdrogenated kind works fine
  • 1/4 lb. Earth Balance or other vegan margarine (softened)
  • 1 tsp. vanilla
  • Dash of salt
  • 3 oz. can of coconut or 3 oz. of dried shredded coconut
  • cinnamon to coat

Directions

Blend all ingredients together (mom uses her hands, I used a wooden spoon) until well mixed. Refrigerate for 1 hour. Roll into round balls. Roll in cinnamon to coat. Store in refrigerator.

Adapted from Mommy Veg Blog’s recipe.

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