Add whole flaxseeds in a medium bowl and cover them with water, about 2 fingers above the seeds. Cover the bowl with a plate or plastic wrap and leave it to rest overnight or for at least 10 hours.

Remove the pits inside the dates and place the dates in a bowl of water to cover them as you did with the flaxseeds. Let the dates rest in the water overnight or for at least 10 hours.

Once the flaxseeds and dates have soaked, place them in a blender together with the water, honey, dry coconut flakes, walnuts, and fruits (bananas, apple and strawberries).

If you prefer, you can drain and rinse the flaxseeds and dates before adding them to the blender, but then you will still need to add water to the blender to achieve the right consistency for the porridge.

Blend all of the ingredients until everything is very smooth with a jelly-like consistency. I recommend that you first blend using the first pulse mode and then change to the highest speed for several seconds.

If desired, add more water for a thinner consistency.

Pour the porridge into medium bowls and add any toppings of your choice, such as dry coconut flakes, fruit slices or walnuts.