Prepare the pan by lining a 9x9-inch baking pan with parchment paper, extending slightly over the edges.

In a blender, combine 1/2 cup of water with the frozen raspberries and freeze-dried raspberries, blending until smooth.

Strain the puree through a fine-mesh sieve to remove any seeds.

Mix the strained raspberry puree with vanilla extract and grass-fed gelatin in a bowl, stirring gently.

In a saucepan, combine another 1/2 cup of water with honey or maple syrup, heating over medium-high and boiling for about 10 minutes.

Gradually pour the hot syrup into the raspberry-gelatin mixture, mixing with an electric mixer on low.

Once combined, increase speed to high and beat the mixture until it triples in size.

Transfer the marshmallow mixture into the prepared pan, smoothing the top and ensuring even coverage.

Cover the pan loosely and let the marshmallows set at room temperature for 30-60 minutes.

Once set, cut the marshmallows into squares and dust with powdered sugar or cocoa powder before serving.