Method (rocky road)

1. Line a 9×9” loose base / square baking tin with grease proof paper.
2. Place both dairy-free white and dark chocolates, golden syrup and dairy-free butter in a medium sized heat proof bowl. Place the bowl over a sauce pan filled with water. Set over medium heat, stir until the mixture has melted together and is smooth. Remove from the heat and allow to cool for 10 minutes. You don’t want it to be too hot or it could melt the marshmallows.
3. Cut up the wafer biscuits into small chunks and place them into a large mixing bowl along with marshmallows and freeze dried raspberries.
4. Pour over the chocolate mixture and use a spatula or wooden spoon and stir together to combine.
5. Spoon the mixture into the prepared tin and tap it on the worktop. Make sure to press the mixture down to compact it, getting right into the corners.
6. Place into the freezer for an hour or until firm. Alternatively you can refrigerate it for at least 2 hours or until completely firm.
7. Once firm, remove from the tin, cut into squares and serve. You can also top the rocky road with an extra chocolate layer.

Method (chocolate swirl)

1. Once you’ve levelled out the rocky road mixture, melt the dark chocolate and white chocolate in separate bowls, in a heat proof bowl over a pan filled with water or in the microwave.
2. Pour the melted dark chocolate over the rocky road and level out with a off-set spatula or back of a spoon.
3. Add a drop of pink food gel into the white chocolate (not too much or it could seize), whisk to combine.
4. Transfer the pink chocolate into a piping bag, snip off the tip and swirl over the dark chocolate, you can also go this with a spoon. Use a tooth pick or skewer to help swirl the two chocolates together. Don’t over mix or you’ll loose the design.
5. While the chocolate is still wet, add on some more wafers, biscuits, raspberries and marshmallows. I also added on some mini Jammy Dodgers.
6. Allow this to set before cutting and serving.