Prepare an 8x8" baking pan lined with parchment paper and lightly coated with arrowroot starch. Set side. 

Using a medium pot, combine the almond milk, gelatin and cane sugar. Allow to set for 4-5 minutes for the gelatin to harden. 

Place on the stove on medium-low heat and lightly whisk for 2-3 minutes or until the mixture is a thick liquid.

Allow to cool slightly before adding the mixture to a stand mixer (alternatively, you can use a hand mixer) and whisk on high for 30 seconds. Add the vanilla extract, marshmallow root, and protein powder and whisk on high for 2-3 minutes or until stiff peaks form.

Pour the prepared marshmallow mixture into the prepared baking dish. Allow to set in the fridge for at least an hour or until or set. It should be soft and springy to the touch.

Remove from the baking pan and lightly coat your knife in arrowroot starch. Slice the marshmallow into 10 bars. I prefer to trim the edges to make more uniform bars and place them on a parchment-lined baking sheet.

Combine the chocolate chips and coconut oil in a bowl and melt in the microwave in 20-second intervals, stirring each round, or over a double boiler.

Allow to cool slightly before dipping the bottom of each bar in the chocolate and finishing with a chocolate drizzle.

Transfer to the fridge for another half an hour or until the chocolate is set. Serve chilled!