Place a sheet of waxed paper on a baking sheet. Place the marshmallows on the pan.

In a microwave-safe bowl combine 1 tablespoon almond butter, one tablespoon of coconut oil, and 1/2 cup powdered sugar. Stir to combine. Add one tablespoon plant-based milk and stir until smooth. Add 1 - 3 drops yellow food coloring and stir to combine. Set aside.

In another microwave-safe bowl combine 1 tablespoon almond butter, one tablespoon of coconut oil, and 1/2 cup powdered sugar. Stir to combine. Add one tablespoon plant-based milk and stir until smooth. Add 1 - 3 drops orange food coloring** and stir to combine. Set aside.

Heat the yellow almond butter mixture in the microwave for about 11 seconds, until it thins out. Dip each marshmallow in the mixture, coating about half way up each marshmallow. Set on the prepared pan. Repeat with each marshmallow. Refrigerate until set, about 10 minutes.

Heat the orange almond butter mixture in the microwave for about 11 seconds, until it thins out. Dip each marshmallow in the mixture, coating about a quarter of the way up each marshmallow. Set on the prepared pan. Repeat with each marshmallow. Refrigerate until set, about 10 minutes.

Place two dots of black frosting on each marshmallow to resemble eyes.

Keep refrigerated until time to serve.