Step 1

Preheat the oven to 350 F and line an 8x8" baking dish with lightly greased parchment paper.

Step 2

Combine the ingredients for the crust in a large bowl and stir until fully incorporated. The batter should be fairly wet and sticky.

Step 3

Press the batter into the baking dish until it evenly covers the bottom. Transfer to the oven and bake for 18-20 minutes, or until lightly golden brown.

Step 4

Remove the pan from the oven and set aside, allow the crust and the pan to cool to the touch.

Step 5

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.

Step 6

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.

Step 7

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, until stiff peaks start to form in the marshmallow mixture.

Step 8

Pour the mixture over the prepared crust and place in the fridge to harden for 3-4 hours or until soft and springy to the touch.

Step 9

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

Step 10

Allow the ganache to cool slightly (you don't want it to be steaming or the marshmallow can melt) before pouring over the marshmallow. Use a rubber spatula to evenly spread the chocolate over the marshmallow.

Step 11

Transfer to the fridge to allow to harden for 1-2 hours.

Step 12

Once the ganache is set, remove from the fridge and carefully transfer to a cutting board. Cut into 9 large slices, and 18 small slices and serve chilled!