Irish Potato Candies – Raw Vegan



I love Irish Potato Candies!  I’m half Irish and half Italian.  I’ve been to Ireland a couple of times.  I love my Guinness. Cork is one of my favorite spots and well… just about any spot in Ireland is a favorite spot.  I LOVE St. Patrick’s Day.  They say the further away from Ireland you go the more Irish you get which is true.  I’m so proud of my Irish heritage.  My Mom’s parents were the best and I have so many wonderful memories of time spent with them.  My grandfather, a Connelly, was a burly 6’3″ Irishman who was more complex than I’ll ever know.  He was funny, warm, loved to tell us stories, was a drill sergeant in the military and perhaps *cleaned up* a bar fight…or two 😉  My grandmother, a Whelan, was a small spitfire of a woman with blonde hair and feisty spirit.  She would dance in the kitchen tapping her feet as she mashed potatoes.  She would run over to my grandfather when he arrived home from work and sit on his lap and kiss him as if they were both still 18 years old.  There was always love in their home and perhaps, that’s what I remember most.

Irish Potato Candies are one of my favorites.  I remember the excitement I felt when my Mom would buy a box and I’d have to restrain myself to not eat more than 3 at once.  The store-bought version  is very sugary and every version that I’ve seen contained sugar, cream, cream cheese, butter and coconut.  That’s a headache and tummy ache waiting to happen, not to mention, it’s not so friendly on your waistline…and hey…love doesn’t need handles!

Last night I made a Raw, Vegan, Dairy-Free version that is sure to make your mouth happy, bring back all the memories of eating those Irish Potato Candies and NOT add on the pounds!

Make these today!

Raw Is Sexy Irish Potato Candies


  • Raw Cashews
  • Organic, unsweetened, shredded coconut
  • Raw Agave
  • Sea Salt
  • Vanilla Extract
  • Cinnamon

I soaked a cup and a half of raw cashews in water for an hour.  Drain the water and add cashews to your food processor.  Blend until creamy.


Add shredded coconut – a bit at a time.  This part I did not measure because I was unsure how much I would need to create a doughy-rollable-ball like mixture.   Then I added half a teaspoon of sea salt and half a teaspoon of vanilla extract.  Blend again.  Add a little bit of spring water if you feel you need to.  Then I added agave to taste. I didn’t want them to taste super sweet  so I just drizzled in about 3-4 teaspoons of agave and blended.


Using your hands, roll the dough into balls and roll the balls into cinnamon.  I also rolled some of the balls into more shredded coconut and then into cinnamon.  Put in the refrigerator overnight or for as long as you can for them to firm up.  I put them in last night and they tasted AMAZING this morning!  So good!






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