Miso Chocolate Fudge Popsicles

This post was created in partnership with Amano Foods

Lately, I've been thinking about the idea of permanence. Permanence in relation to people, to places, and to the ideas we create about the world and our surroundings. I think it is easy to make a web that kind of secures everything you know into place - not that every day becomes a routine, but there is a sense of security in knowing the general boundaries of what you can and need to do. I think this also draws a parallel to the sense of home, and what that means to each person. I recently read a blog post by my friend Sarah of Well and Full, and she was writing about a post she had just read, and it got me thinking about how so many of us share this longing for stability and familiarity and a sense of ease. I certainly feel lucky and extremely privileged to be able to call so many places home, and I will always be grateful for that, but I think the feeling I am trying to explain comes in tandem with a safe space and hot food. It is an intangible feeling, like some kind of internal compass, that tells you, yes, this is my place. Returning to my original thoughts of permanence, I stand firmly on the side of home dweller. That doesn't mean I don't also crave adventure, it is just that when the day is over I crave my couch, cup of hot tea, book, movie, etc. I was looking over some of my older blog posts the other day and I stumbled across this one. It made me happy to read, but also sad in a way. I miss Montreal, I miss my apartment and the home that Sebastian and I had created there. I know it is still waiting for me to return to it in September, and I couldn't be more excited to see it again. Moving is always a bittersweet thing for me, but I feel so lucky to have my web of homes that extend further than physical space, and for that I will be eternally grateful. 

Phew. Well I am glad that I was able to somehow pin down those feelings and share them, but now... POPSICLES! I was so inspired by popsicle week and everyone's amazing creations that I decided I had to create my own. I know you might be skeptical of miso in a popsicle, but I am telling you, it works! It better than works ;) . These took a few tries to get right, but I finally found the perfect balance between too fudgey to get out of the popsicle molds, and fudgey enough that you can convincingly call them fudgesicles. I used Amano Foods' Genmai Miso in these and it was fantastic. Before I ever connected with Amano, I always had at least one container of their miso in my fridge and I can without a doubt say that it is my favourite. 

Lastly, the Saveur 2016 Blog Awards are here! I have already nominated so many of my favourite bloggers, and will continue to do so until the deadline! If you like the things I've shared over this past year, feel free to give me a nomination for the Best New Voice category (or whichever category you would most like to). It would mean the world to me <3 

miso chocolate fudge popsicles

Makes 10 popsicles (with this popsicle mold)!

If you have extra popsicle mix, you can pour it into a shallow glass container or bowl and set it in the fridge overnight. It turns into a super creamy and delicious mousse! 

*This post is sponsored by Amano Foods. All opinions are my own and I think that their products and company are totally awesome! 

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Ingredients

  • 1 cup raw cashews, soaked for at least 6 hours 
  • 1 cup coconut cream (or coconut milk)
  • 1 cup water
  • 1 - 2 tbsp Genmai Miso (or miso of your choice) 
  • 2 tbsp coconut oil
  • 1/3 cup maple syrup
  • 1/2 cup cocoa or cacao powder
  • 1/3 bar finely chopped dark chocolate 

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Notes

Combine all ingredients in an upright blender and blend on high for about a minute (or until completely smooth). Pour the mixture into the popsicle molds and place in the freezer for at least 6 hours, but recommended overnight. Enjoy!