Grease a 9×13 inch baking dish with coconut oil, or line with parchment paper, leaving some on the sides to be able to pull up.

Bring the dried elderberries, spices (if using), and the water to a boil in a small pan. Gently boil uncovered for 10-15 minutes or until the liquid is reduced by half.

Strain out the elderberries and spices and measure out the resulting liquid. If there's more than 1 cup, then simmer it for a little longer. If you have less than 1 cup, then add enough filtered water to get 1 cup.

Put ½ cup of the liquid in a stand mixer bowl, or a large bowl if using a hand mixer, and sprinkle the gelatin on top. Mix lightly to incorporate and set aside.

Combine the remaining ½ cup of liquid and the honey or maple syrup in a saucepan. Slowly bring the water and honey mixture to a boil. If you have a kitchen thermometer, you want it to reach at least 240 degrees. If not, just keep boiling, stirring constantly for about 5 minutes. Remove from heat.

Turn on the mixer with the gelatin mixture to medium speed. Whisk while slowly pouring the honey/water mixture into the mixing bowl with the gelatin mix.

When all the honey mix is added, turn the mixer to high and whisk for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream. It should form soft peaks.

When the marshmallows are whipped, quickly pour into the lined/greased dish and smooth evenly with a well oiled spatula.

Let rest uncovered for at least 4 hours (overnight is better).

Flip onto a cutting board and cut with a well-oiled pizza cutter or knife. Dust with cinnamon powder and/or coconut sugar if desired to keep them from being sticky.