• Using an 8x8" pan, line with parchment paper and lightly dust with arrowroot starch.

For the green marshmallow layer

• 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 to gelatin mixture as you whisk on high with either an electric hand mixer or a stand mixer. Continue whisking on high for about 5 minutes. The mixture should start to turn white. Add 1/2 tsp of matcha or spurilina at a time until your get your desired color, along with the vanilla extract. Continue to whip the mixture is thick and starts to form in the marshmallow mixture. This generally takes 7-10 minutes total, depending on your stand mixer.
• Pour the mixture over the prepared baking dish and transfer to the fridge for at least 30-45 minutes to begin to set.

For the pink marshmallow layer

• Pour 1/2 cup of watermelon juice 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 to gelatin mixture as you whisk on high with either an electric hand mixer or a stand mixer. Continue whisking on high for about 5 minutes. The mixture should start to turn pink. Add 1/2 tsp of strawberry or beet powder at a time until your get your desired color (if using for a brighter color), along with the vanilla extract. Continue to whip the mixture is thick and starts to form in the marshmallow mixture. This generally takes 7-10 minutes total, depending on your stand mixer.
• Remove the green layer from the fridge and immediately pour the pink layer over top. Return to the fridge to set for another 30-45 minutes.
• Sprinkle the chocolate chips on top and return to the fridge to harden for 3-4 hours or until soft and springy to the touch.
• When the marshmallows are set, coat your knife in arrowroot starch and slice as desired. I prefer to slice big marshmallows, but you can also slice them small! Store in the fridge.