Step 1

Start by lining a 20 x 10 cm square pan (8 x 4 inches) with parchment paper.

Step 2

In a double boiler melt your white vegan chocolate. Once melted add in the dairy-free butter and Lotus Biscoff spread. Stir to combine and allow for everything to melt together.

Step 3

Cut your marshmallows into small chunks and place them into a large mixing bowl alongside your Lotus Biscoff biscuits. You can break up the biscuits into smaller pieces or leave them whole, this is down to your preference. Pour the melted chocolate mixture on top and mix everything together with a spatula.

Step 4

Transfer your rocky road mix into the square pan, using a spatula to press it into the corners. A few additional marshmallow pieces on top and transfer the mix to the fridge for at least 2 to 3 hours.