Mix the almond flour, flaxseed meal, arrowroot powder, baking soda and salt in a bowl.
In a separate bowl whisk the butter, coconut milk, vanilla and honey.
Mix dry ingredients with wet to form a batter and refrigerate for 30 minutes.
Place chilled batter between 2 sheets of parchment paper and using a rolling pin roll the dough to ⅛ inch thickness.
Cut dough into 3-inch squares with a knife or pizza cutter and place each square on a baking sheet lined with parchment paper.
Bake at 350°F for 9-11 minutes or until lightly golden.
Let crackers cool on baking sheet for 20 minutes set over a wire rack.
Marshmallow:
In a bowl mix the gelatin with 2 ½ tablespoons of water (reserve remaining water).
While the gelatin is dissolving, add the other half of the water to a saucepan and mix in the honey and salt.
Place a candy thermometer in the saucepan and heat the mixture slowly, stirring constantly until it reaches 240°F (115°C). Once the mixture reaches this temperature, immediately remove from the heat.
Using a stand or hand mixer slowly add the honey to the dissolved gelatin and whip until it becomes thick like marshmallow creme.
In a separate bowl, whip the egg white until it forms soft peaks, then add the vanilla and marshmallow creme and continue to whip to combine ingredients.
Transfer marshmallow to a 7x5-inch dish lined with parchment paper.
Let marshmallow set at room temperature or in the fridge and cut into squares.
To make your s'mores, place a piece of dark chocolate and the marshmallow between two crackers.
Notes
The graham crackers might loose it's crunchiness fast, so it is best to store it in an air tight container in the fridge.