Combine all of the ingredients in a large mixing bowl. Mix well until there are no clumps of coconut sugar or cocoa powder. Set aside.

Prepare an 8×8″ (or slightly larger) baking pan by lining with parchment paper and coat with arrowroot starch.

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.

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.

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. Add the peppermint extract towards the very end. The marshmallow mixture should be lukewarm, thick, and marshmallow peaks should start to form.

Pour the mixture into the prepared pan and place in the fridge to harden for at least 4 hours.

After the marshmallow solidifies, carefully remove from the pan and place on a cutting board. Use a sharp knife to slice into small squares. Add more arrowroot starch as needed while slicing.

Store the marshmallows in the fridge.

Divide the hot cocoa mix among the jars and layer in the chocolate chips and marshmallows. Decorate as desired and store in the fridge before gifting.

Combine 2 tbsp of the hot cocoa mix with 8 oz of non-dairy milk. Top with chocolate chips and marshmallows.