1. Preheat oven to 375 degrees F and combine the dry ingredients in a large mixing bowl.

2. Cut in the palm shortening and mix until it has a crumbly texture.

3. Add apple cider vinegar and water and mix to a doughy consistency.

4. Lay out a sheet of parchment paper and dust with arrowroot starch. 

5. Place the dough on paper and place another sheet of parchment paper on top of it and roll out to about a 1/4 inch thickness.

6. Using a knife, cut out 3" diameter circles to place in liners in a muffin pan.

7. Spread out the cupcake liners and and gently place the crust on them and put into the muffin pan. Press along the sides and edges to even out any imperfections.

8. Take excess dough and flatten again to create more circles.

9. Once all the liners are filled with crust and they are secured in the muffin pan, bake for 15-17 mins or until golden brown on the edges. 

10. Once they are finished, take out and let them cool on a rack.

For the marshmallows

1. Once you have made the marshmallows, take a spoon and drop dollops into the individual crust pockets.

2. Smooth out the top and let set.

3. For the remaining marshmallows, line a 9x13 pan with parchment paper and dust with arrowroot starch. Pour the rest of the marshmallows in there and let set for 2-3 hours.

4. Top with fresh berries and enjoy!