Line a small baking tin (approximately 15 x 15 cm) with baking paper and set aside.
Chop the dark chocolate into small pieces and place in a heatproof bowl with the nut butter.
Set the bowl over a small saucepan of gently simmering water (double-boiler style), ensuring the bowl doesn’t touch the water. Reduce heat to low and stir frequently until smooth and melted. Remove from heat and allow to cool slightly. Alternatively, melt in the microwave in 30-second bursts, stirring between each.
In a dry frypan over medium heat, toast the hazelnuts until golden and fragrant. Allow to cool, then roughly chop.
Add the chopped hazelnuts, shredded coconut, freeze-dried marshmallows, and strawberries to the melted chocolate mixture. Gently fold until everything is evenly coated.
Pour the mixture into the prepared tin and smooth the top.
Sprinkle over a few extra nuts, marshmallows, and strawberries for decoration.
Refrigerate for a few hours, or until completely set.
Once set, use a hot, sharp knife to cut the Rocky Road into bite-sized pieces.
Store in an airtight container in the fridge for up to 7 days.
