For the marshmallow

1. Prepare a large casserole dish pan by lining with parchment paper and coating with arrowroot starch.
2. Pour 1/2 cup of water into a small bowl and sprinkle the gelatin over top. Stir gently to ensure the gelatin is combined. Set aside.
3. Using a medium-sized pot slowly heat the honey combined with the other 1/2 cup of water. Slowly bring the temperature to 235-240 F degrees on low heat. Remove from heat immediately once the mixture comes to temperature.
4. Slowly add in the honey mixture into gelatin mixture as you whisking with either with an electric hand mixer or in a stand mixer. Continue whisking for 10-12 minutes. The marshmallow mixture should be lukewarm, thick, and marshmallow peaks should start to form.
5. Pour the mixture into the prepared pan and place in the fridge to harden for at least 4 hours.
6. Use an egg-shaped (or bunny, carrot, etc.) cookie cutter coated with arrowroot slice marshmallows. Store in the fridge.

For the coating

1. Use a double boiler method to melt the chocolate with the coconut oil until fully liquid.
2. Use a fork to dip the marshmallows one by one into the chocolate until fully coated. Place on parchment paper and chill in the fridge.
3. Prepare the colored coating by combining the coconut butter with the coloring of your choice. Drizzle the coconut butter over the hardened chocolate marshmallows. Return to the fridge to harden.
4. Serve chilled and enjoy!