Preheat oven to 350° F and line baking sheets with parchment
To the bowl of your food processor, add the date paste, maple syrup, coconut oil, and vanilla. Pulse until blended
In a bowl, whisk together the almond flour, baking soda, salt, cocoa, and arrowroot powders.
Slowly, add the dry ingredients to the food processor and pulse until a dough has formed
Transfer the dough to the bowl you mixed your dry ingredients in, add the marshmallows, walnuts, and ½ cup chocolate chips. Knead them into the dough and gradually form it into a ball.
Roll the dough ball into a 2 ½" thick log. Wrap in plastic and refrigerate for at least 30 minutes, or until the dough has set.
When you're ready to bake, cut the dough into ½" slices and place them on the baking sheet about 3" apart (they don't spread much). Bake for 9-10 minutes, or until the edges have fully set. Transfer to a cooling rack