Line an 8×8 baking dish with parchment paper and grease with coconut oil.

Combine cinnamon and arrowroot flour and sprinkle on the parchment paper and spread evenly.

Warm ½ cup of water on low heat and combine with gelatin and mix well (you can use an immersion blender for this). Pour the remaining ½ cup of water in small pot and combine with honey, maple syrup and salt. Heat on medium-high for approximately 10 minutes on your large burner.

Once finished, immediately but SLOWLY combine the gelatin and honey mixture into a bowl with mixer on highest setting. Mix on high until color lightens and the mixture becomes light and fluffy (this may take up to 10 minutes).

Pour mixture into prepared 8×8 baking dish and let cool in the fridge for 1 to 4 hours depending on how firm you want the marshmallows (less time = less firm).

Tip: To add a chocolate dip to the marshmallows, combine 1/3 cup chocolate chips and 1/4 cup coconut oil in a small sauce pan and let cool. Dip firm marshmallows into chocolate, sprinkle some shredded coconut on top and place in the fridge for 30 minutes.