200grich tea biscuits(or other vegan biscuits - digestives or hob nobs are nice too!)
75gvegan mini marshmallows
50gvegan white chocolate(optional - I used white chocolate chips)
Line a baking tin roughly 20cm x 20cm with greaseproof paper or baking parchment. Put your marshmallows in the freezer until needed later on.
In a saucepan, heat the margarine and golden syrup gently until melted.
Add the chocolate and stir continually until it has just melted. Remove from the heat.
Break the biscuits into chunks, (it is easiest to do this in a reusable bag to avoid mess!).
Roughly chop the almonds.
Stir the biscuits, almonds, raisins and marshmallows into the melted chocolate and mix until fully combined.
Tip the mixture into your prepared tin and press down firmly with a fork, then leave to set. (I prefer to do this at room temperature rather than in the fridge, but you can chill it if you're in a hurry).
Optional: For extra decoration, melt vegan white chocolate in the microwave for 30 seconds on full powder followed by 10 second blasts until fully melted. Use a teaspoon, piping bag or bottle with nozzle to drizzle it over the rocky road.
When it is all fully set, cut the rocky road into 16 equal squares and serve. Store in an airtight container.