For St. Patrick’s Day, I was desperately looking for an Irish potato recipe that didn’t call for coconut. I recently had a coconut allergy, so I created this recipe because I couldn’t find a substitute online or in any cookbooks I have at home. Instead of just leaving out the coconut like in other recipes I’ve seen, I think the almonds provide a pleasant touch and help keep the ball’s consistency. A good no-bake recipe is this one. It is easy to prepare and consume.
| Prep Time: | 25 mins |
| Additional Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 72 |
| Yield: | 72 balls |
Ingredients
- 2 cups whole almonds
- ½ cup ground cinnamon, or more to taste
- ½ (8 ounce) package cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 (16 ounce) package confectioners’ sugar
Instructions
- Place almonds in the bowl of a food processor; process until finely ground. Pour cinnamon into a rimmed plate.
- Mix cream cheese, butter, and vanilla extract in a large bowl until evenly blended. Place the bowl into a large pan filled with ice to help mixture stiffen; make sure butter mixture does not spill out of the bowl.
- Sift confectioners’ sugar into the butter mixture. Add ground almonds and stir until combined. Let mixture rest on ice for 5 minutes.
- Roll mixture into 1/2-inch balls and roll in cinnamon until coated. Refrigerate until set, about 20 minutes.
- You can add 1/2 teaspoon salt to the almonds for a more enhanced flavor. You can roll the candies in chocolate, cocoa powder, or crushed almonds instead of cinnamon, if preferred.
- If the butter mixture is too soft to roll, place in the refrigerator for a few minutes.
Nutrition Facts
| Calories | 60 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 5 mg |
| Sugars | 6 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |