Lightly grease an 8-inch square pan and line it with parchment paper. Leave enough length on both sides so you can easily use the extra paper as handles when removing the marshmallows from the pan. Lightly sift half of the arrowroot flour into the bottom of the pan. Set aside.

Add ½ cup of the water into the bowl of a stand mixer. You can alternatively use an electric hand mixer and a large bowl; it will take an extra couple of minutes to reach the desired consistency. Sprinkle the powdered gelatin evenly over the water. Lightly stir to combine, and leave the gelatin to bloom while you continue prepping.

In a large and tall saucepan, combine the remaining ½ cup of water, maple syrup, honey and salt. Bring the mixture to a boil over medium-high heat. Make sure you keep a close eye on it, as it tends to foam up pretty quickly. (This is why using a very tall saucepan is helpful!) Place a candy thermometer into the saucepan and continue boiling until the temperature reaches 240°F (114°C). This will usually take around 12-14 minutes after it first boils.

Remove from heat, and immediately fit a whisk attachment to your stand mixer. Turn the mixer on medium-low speech, while simultaneously and steadily pouring in the syrup mixture. Make sure you cover all of the gelatin with it, so it can melt. After the syrup has been incorporated, turn the mixer up to high and continue beating until the mixture has more than doubled in volume and the marshmallow is slightly cool to the touch. This will take anywhere between 6-8 minutes. If you are using a hand mixer to do this, the process will take slightly longer. To ensure the marshmallow is done, turn off the mixer and lift up the whisk. What should happen is the marshmallow cream should slowly fall off the whisk attachment, a lot like lava. Next, beat in the vanilla and peppermint extracts until combined.

Immediately and quickly transfer the marshmallow to the prepared square pan. Quickly smooth over the top with an offset spatula, making sure the top layer is even. Dust with a thin layer of arrowroot flour.

Leave the marshmallow cream uncovered in order to set for at least 3.5-4 hours. Carefully lift the marshmallows, using the handles you created with the excess parchment paper, up and out of the baking dish. Cut them into your desired size and toss in a colander with a little bit more arrowroot flour, so they are lightly coated. Make sure you shake off the excess flour well. If you are not using these marshmallows within 1 day, store them in an airtight container in the freezer for up to 1 month. When ready to use, let them defrost at room temperature for 2 hours.

Prepare the hot chocolate. Combine coconut milk, water, sweetener, cacao and salt in a small saucepan over medium-high heat. Whisk constantly until everything has been combined well. Continue gently whisking until it reaches a low boil. Turn the heat off. Whisk in the vanilla extract and collagen peptides until the collagen is fully incorporated. Serve warm with marshmallows on top.