I just love blueberries and flax and I came up with this recipe for an easy dessert that simulates raw blueberry cheesecake but without all those darn cashews, which you really have to watch out and not eat often if you have allergies or sinus problems like me. I have been using flax, chia and irish moss more and more lately to get great dessert consistency but with less nuts and oils. This does have a bit of a flax taste but I kinda like that!
1 cup brazil nut milk ( I love the brazil nut milk recipe form Raw Food Real World and use that for everything. Basically you make the milk with 4 cups water, 1 cup nuts, after straining add pinch of salt, little bit of vanilla, 2-4 tablespoons of agave, 1 tablespoon lecithin powder, 1-2 tablespoons coconut oil)
3-4 tablespoons golden flax seeds
pinch of salt
dash of vanilla
2-4 tablespoons agave
juice of half a lemon
1/2-1 cup frozen blueberries
Put the nut milk and flax seeds in the blender and blend on high until the flax seed is well blended. The flax creates a gelling quality that thickens the recipe and makes it taste great.
Add the rest of the ingredients and blend until smooth. The frozen blueberries will make for a quick cold dessert or put this in the fridge and wait for it to set up a bit and you will have more of a pudding.