List of the most popular hashtags for theme #RAWVEGANFOODSHARE

CRANBERRY ORANGE COCONUT BARS via @nutriholist

Cucumber rolls with a sunflower seed spread via @anna.pelzer Recipe 1 sheet of nori, blended to a powder in the blender or spice grinder 1 cup sunflower seeds, soaked and drained 1/4 cup carrot, roughly chopped 1 tablespoon rice wine vinegar 1 teaspoon maple syrup 2 teaspoons grated fresh ginger 1 teaspoon miso Combine ingredients in food processor until smooth. Taste and adjust if needed. If more liquid is needed, add a bit more tamari or some water. Use a mandoline slice a cucumber into lengthwise strips. Use about 1 tablespoon of pate with a slice of avocado, some grated carrot and julienne sliced carrot, peppers, green onion, lettuce, and sprouts. Roll up and dip in tamari.

Strawberry Raw Vegan Cake with rose water and sea moss from @jordypoggi. I've been wanting to experiment more with sea moss in recipes other than my smoothies and I think this cake just gave me the inspiration I needed.

Fruit salad balloons via @rawcrush

Baked muesli tart via @nm_meiyee Recipe makes a 6” tart 1 1/4 cups organic original bircher muesli 1/3 cup almonds, chopped 3 tbsp coconut oil 1/4 cup rice malt syrup 1 tsp vanilla bean extract . Filling of choice (chia pudding, yogurt, Panna Cotta, cashew cream) . Preheat oven to 180 celsius. Grease a 6inch tart Pan. Set aside. In a large mixing bowl, toss together muesli until evenly combined. Add in the maple syrup, coconut oil and toss until the dry ingredients are evenly coated.Transfer granola mixture into tart pan, pressing the mixture firmly into bottom and up the sides of the tart pan. Then place the pan on a baking tray. Bake for 20 minutes, until the tart is toasted. Transfer tart pan to a wire rack, and cool until they reach room temperature. Tart will dry out and crisp up while it cools. Gently remove the granola tart from the tart tin, fill with your desired fillings and fruits, serve immediately.

Strawberries, chia and coconut yogurt via @artrawpaulina

Creamy Raspberry, Lemon Chia cheesecake slices via @the_smallseed_ . Recipe Base- 100g Almonds -I use roasted 50g walnuts 50g desiccated coconut 15 medjool dates Zest of 1 Lemon . Filling: 450g raw cashews soaked overnight 1/2 C coconut yogurt 3/4 C coconut milk 240 ml rice malt syrup 2 Tsp pure vanilla extract Zest of 1 lemon . Topping: A thick layer of chia jam-(recipe in comments) . Place all base ingredients into a processor and combine until mixture sticks between your fingers when pressed together. If you find it’s not sticking together just keep adding another medjool date untill it does. Place into a tin lined with baking paper. I used a square tin,firmly press down.Place into freezer whilst you make the filling. . Rinse the cashews well and drain, pat dry. Place all ingredients into a high speed blender and blend untill smooth and creamy. Pour onto the base. Place in freezer for a couple of hours untill the top has slightly hardened. Take out and place a thick layer of the raspberry chia jam on top. Place into freezer and leave overnight. . Before eating..take out of freezer and let sit for approx 10 mins before slicing! Keep in an airtight container in the freezer

NO SUGAR-ADDED RASPBERRY CHIA JAM via @flora_and_vino - Here’s all you need: ➖raspberries ➖orange juice ➖filtered water ➖lemon juice ➖chia seeds

Strawberry Heart Pie via @naturally.jo