My Chocolate Season 2025: Chocolate Chia Pudding

Although this isn't a cupcake recipe, I would be remiss if I didn't wish everyone here a wonderful National Chocolate Cupcake Day tomorrow, October 18. Now - on to this week's chocolate treat. 

Published by the New York Times in June, this recipe intrigued me because of its healthy ingredients - especially chia seeds, which I've never used before! I also appreciated the easy and short prep, given that was in Pennsylvania with family on Tuesday and yesterday. 

The above link will give you all the ingredient specs + preparation details. But you can check out my photos and my brief V.O.E. (Voice of Experience) comments throughout this post, to enhance your recipe-making. 

In terms of toppings, I went a different direction. I first dusted the top of my pudding with a bit of confectioner's sugar and then I added ground semi-sweet chocolate. While I did like the flavor of this dessert, I didn't like the texture so much-considering this is called a pudding. 

​But give it a try and maybe use some of the suggested toppings from the original recipe. Then, let me know what you think of the results!

V.O.E. - Per my habit of pre-measuring ingredients, here's the group for this recipe. The small front bowl holds cinnamon and a pinch of nutmeg. However, as much as I love cinnamon - and as little as I use cardamom in food prep - I used 3/4 teaspoon of cinnamon instead of cardamom. 

V.O.E. - I love the idea of 'breaking up' cocoa powder with a whisk, before adding other components. It's a recommendation I will definitely carry into other recipes!

Here's what my 'batter' looked like after adding all ingredients but before pulling them together. I chose black chia seeds but white seeds also work. 

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V.O.E. - As mentioned in the original pudding recipe, the initial 'batter' is quite liquid after you blend all the ingredients together. That's why using a ladle to transfer the batter to your chosen serving dishes is a big help.