Whisk ½ cup of water with gelatin in a KitchenAid or comparable mixer for 15 seconds. Set aside.
In a small, heavy-bottom saucepan, bring matcha, remaining water, and honey to a boil. Reduce heat to medium-low and continue to lightly simmer for about 7 minutes.
Turn the mixer back on low speed. Carefully pour in the matcha honey mixture into the gelatin and slowly increase the speed to medium.
Continue beating until white peaks form, like in meringue. This should take you about 15 minutes.
Meanwhile, prepare a 9x13 pan by lining it with parchment paper and coating it with coconut oil. Be sure to leave a flap on the sides for easy removal of marshmallows.
Add chopped pecans and vanilla. Gently combine together.
Pour into the greased, lined pan and allow to sit at room temperature for two hours marshmallows to set.
Keep at room temperature for up to 3-4 days.
Nutrition Information
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