• For each tapa, assemble the ingredients in the order they are listed on a skewer, following the specific combination you prefer.
• Adjust the quantities of ingredients as needed for the number of tapas you wish to serve.
• These delectable treats are typically enjoyed at room temperature.

• Peel and cube the sweet potatoes into about ½-inch cubes.
• Boil them in a pot of 6 cups of lightly salted water for about 20-30 minutes.
• Dice the onions and add them to a medium-hot pan with the butter.
• Caramelize the onions for 20-30 minutes, or until they are soft and browned.
• Keep stirring them in the pan to prevent charring.
• After the onions are caramelized and the sweet potatoes are soft enough to be broken with a fork, add them to a large glass mixing bowl.
• Add the Parmesan, salt, and cracked black pepper.
• Blend the ingredients with an immersion blender, food processor, or normal blender.
• Blend until everything is combined and smooth.
• Place the filling in a piping bag and pipe it into the tartlet shells until they are filled.

• Peel and cube the carrots into small chunks.
• Add them to a pot of 6 cups of boiling salted water and cook for about 20 minutes.
• While the carrots are cooking, mix the maple syrup, brown sugar, cinnamon, nutmeg, and salt together.
• When the carrots are done, add them to either a bowl or a blender with the syrup mixture.
• If you add them to a bowl, you will need an immersion blender.
• Blend until smooth.
• Heat a pan to medium heat and fry the prosciutto for 30-45 seconds on each side.
• Fill a piping bag with the carrot mixture and fill tartlet shells.

• Preheat your oven to 350°F.
• Flip the mini-muffin tin over, so the convex areas are facing up, and grease them.
• Roll out the gluten-free puff pastry dough until it’s approximately 1/8-inch thick.
• Use a circle cutter with a 3-inch diameter to cut out rounds from the puff pastry dough.
• Carefully place the puff pastry rounds over the inverted mini-muffin tin cups, shaping them to form tartlet shells.
• Bake the tartlet shells in the preheated oven for about 15 minutes or until they are golden brown.

• In a large mixing bowl, combine the cream cheese, softened butter, shredded Swiss cheese, ground mustard, sea salt, pepper, and dried minced onion.
• Use an electric mixer to blend the ingredients together until thoroughly combined.
• Scoop the mixture onto a large sheet of clear plastic wrap and quickly shape it into a ball.
• Seal the plastic wrap around the cheese ball and freeze it for up to 3 months.
• To Serve:
• Thaw the cheese ball in the refrigerator overnight when you’re ready to serve.
• Roll the cheese ball in a mixture of toasted and crushed walnuts, combined with shredded gruyere or Swiss cheese.

• Using a hand mixer, beat together the butter and honey until they become fluffy and light in color.
• Add the remaining ingredients, including almond flour, arrowroot powder, baking powder, sea salt, crumbled blue cheese, vanilla bean powder, and chopped rosemary.
• Mix until all the ingredients are well combined.
• The dough will be thick and crumbly.
• Scoop the dough onto a long piece of parchment paper and shape it into a log, wrapping it with parchment as you go.
• Wrap the dough log with clear plastic wrap and refrigerate it for 1 hour or freeze it for up to 3 weeks.

To Bake:

• Preheat the oven to 350°F (180°C).
• Line a rimmed cookie sheet with parchment paper.
• Remove the chilled dough from the refrigerator (if frozen, allow it to thaw for 1 hour) and slice it into cookies.
• Place the slices on the parchment-lined baking sheet.
• Bake for about 12 minutes, or until the edges of the cookies turn golden.

• In a bowl, stir together the mayonnaise, red curry paste, lime juice, and salt.
• Mix thoroughly to combine all the ingredients.
• Serve the curry lime mayo with your meatballs.

• In a large bowl, combine all the ingredients and mix them together using your hands.
• Use a medium-sized cookie scoop to portion the meat mixture and form it into meatballs.
• Place the meatballs on two parchment-lined baking sheets.
• Bake the meatballs in the preheated oven for 20 minutes, switching the baking sheets from the top rack to the bottom rack after 10 minutes.
• Allow the meatballs to cool slightly, and then transfer them immediately to a gallon-size plastic zippered storage bag.
• Lay the bag flat in the freezer and store the meatballs tightly sealed for up to 3 weeks.

• Oil an 8 x 8-inch pan and line it with parchment paper.
• Lightly oil the parchment paper.
• Pour ½ cup of coconut water into a large stand mixer bowl, sprinkle the powdered gelatin on top, and let it soften.
• Add the cream of tartar and salt, and beat on high speed for 2-3 minutes until it becomes fluffy.
• Place the remaining coconut water in a saucepan along with the granulated sugar and honey.
• Cook over medium-low heat until the sugar has dissolved.
• Keep stirring and increase the temperature until the mixture reaches 240°F.
• Use a thermometer to check the temperature.
• Carefully pour the cooled syrup mixture into the gelatin mixture still in the mixer bowl.
• Add the vanilla and coconut extracts, and beat on low speed until combined.
• Increase the speed to high and continue beating until it becomes fluffy and the mixture triples in volume, which takes about 6 minutes.
• It should still be slightly warm and workable.
• Set up 5 separate bowls on the work surface and add a different natural food color to each.
• Make sure you mix well.
• If using powders, mix each one with 2 teaspoons of water to dissolve them evenly through the marshmallow.
• Lightly oil 5 spoons or spatulas, one for each bowl.
• Spoon one-fifth of the marshmallow into each bowl and mix quickly with the oiled spoon or spatula to incorporate the color.
• Scrape the marshmallow into the lined pan, spreading it across the base.
• Repeat this process with each of the remaining colors, layering them on top of each other in the pan.
• Work quickly before the marshmallow starts to set.
• Use an oiled knife to swirl through the mixture to create a marbled effect.
• Do not overwork it, or you will lose the marbling.
• Dip the knife in cold water and smooth the surface.
• Cover the pan with a lightly oiled piece of parchment paper and set it aside in a cool cupboard overnight to fully set.
• The next day, use a lightly oiled sharp knife to tip the marshmallow onto another sheet of parchment paper and slice it into cubes.
• In a small bowl, mix the cornstarch and confectioner’s sugar, and use this mixture to coat the sides of each marshmallow cube.

For the cupcakes:

• Preheat the oven to 350°F and line two regular muffin pans with 20 paper cups.
• Melt the gluten-free semi-sweet chocolate and unsweetened chocolate in a bain-marie over low heat.
• Set aside to cool.
• Combine the melted and cooled coconut oil with the melted chocolate.
• In a large mixing bowl, whisk together the light brown sugar, ground hazelnuts or ground almonds, sorghum flour, fine sea salt, and baking soda.
• Add the beaten eggs and good-quality vanilla extract to the dry ingredients.
• Then, pour in the chocolate mixture and beat together for about 2 minutes until the batter thickens and becomes glossy.
• Divide the batter into the prepared paper cups, filling each two-thirds full.
• Bake for 22 to 25 minutes, or until the cupcakes appear almost under-baked.
• The tops will become cracked and fall as they cool.
• Allow the cupcakes to cool completely before frosting.

For the frosting:

• In a food processor, combine the softened unsalted butter, well-stirred tahini, sifted confectioner’s sugar, and fine sea salt.
• Mix until the ingredients are fully combined and the butter has softened.
• Swirl 1 to 2 teaspoons of frosting on top of each cupcake.
• Sprinkle grated gluten-free chocolate over the frosting.