Have you ever tried a gorgeous plate of thinly sliced fresh fruits? This Pineapple Carpaccio with Marinated Raspberries & Candied Walnuts is one of my absolute favourite raw vegan desserts. It is light, refreshing and full of flavour. Perfect for a light Italian fruit meal!
Pineapple Carpaccio with Marinated Raspberries & Candied Walnuts
SERVES: 4 people
EQUIPMENT: chef knife or mandolin, 2 medium mixing bowls, dehydrator
INGREDIENTS:
Marinated Raspberries
2 tablespoons of lime juice
1 tablespoon of date paste
¼ teaspoon of lime zest
1/2 teaspoon of pure vanilla extract (or ¼ teaspoon vanilla powder/seeds of a dried bean)
1 large pinch of cardamom
1 large pinch of Himalayan Crystal salt or sea salt
1 cup of raspberries, fresh or frozen
Candied Walnuts
1 cup of walnuts, soaked for 8 to 12 hours and rinsed
3 large tablespoons of date paste (or more to taste)
1 large pinch of Himalayan Crystal salt or sea salt (optional)
Pineapple Carpaccio
½ large pineapple, finely sliced
1 small handful of fresh mint
DIRECTIONS:
Marinated Raspberries
- Combine lime juice, date paste, lime zest, vanilla extract, cardamom and salt in a mixing bowl. Stir well.
- Add the raspberries and leave them to marinate for at least 10 minutes.
Candied Walnuts
- Combine soaked walnuts, date paste and salt in a mixing bowl and stir well. Make sure every walnut is covered with date paste.
- Spread the walnuts onto a dehydrator tray lined with a Teflex sheet.
- Dehydrate the walnuts for 10 hours at 115°F (or the lowest temperature of your oven & hot air circulation) for 12 hours or longer, until the top of the walnuts is completely dry and crunchy.
- When the nuts are dry enough, flip them over by placing a second dehydrator tray (without a Teflex sheet) on top of the nuts and turning both around. Now you can easily remove the Teflex sheet that is still covering the moist side of the nuts. This will allow them to dry more quickly and efficiently.
- Dehydrate the nuts for another 10 hours or more until they are completely dry and crunchy.
Pineapple Carpaccio
- Use a chef knife or mandolin to cut the pineapple into fine slices.
- Serve with marinated raspberries, candied walnut crumble and fresh mint.
JULIE’S TIPS & TRICKS:
- This pineapple carpaccio will stay fresh for at least 3 days in an airtight container in the refrigerator.
- If you dehydrate the nuts until they are completely crispy, you should be able to store them for at least 3 months in an airtight glass container in a cool, dark place.
- Don’t like pineapple? Try your favorite melon, papaya or mango instead.
Now I would love to hear from you! What is your favorite fruit dessert? Let me know by leaving a comment down below.
