Prepare a 9x9 inch baking pan by lining it with parchment paper and spraying with oil.

In a blender, combine 1/2 cup of water with frozen raspberries and freeze-dried raspberries. Blend until smooth and strain through a fine sieve.

In a stand mixer bowl, combine raspberry puree with grass-fed gelatin and vanilla extract. Let it sit for 5-10 minutes.

In a small pot, combine 1/2 cup of water with honey or maple syrup. Heat over medium-high until it reaches between 220°F and 240°F.

Slowly drizzle the syrup into the bloomed raspberry mixture while whisking. Whisk at high speed for 2-3 minutes until thick and glossy.

Pour the marshmallow mixture into the prepared pan and smooth the surface. Let it set for 30-60 minutes.

Once set, remove marshmallows from the pan and cut into squares using scissors.

Store in an airtight container at room temperature for up to 5 days.