In a small saucepan over low heat, melt the chocolate chips and coconut oil. Stir frequently until no chips remain.

In a mixing bowl, use a fork to mix together chocolate and peanut butter. Add in milk and mix until smooth. Then, mix in cacao powder and sea salt. Finally, fold in sliced almonds and marshmallows.

Line a bread pan with parchment paper. Spread the rocky road mixture evenly across bottom. Top with a few extra almonds and marshmallows and a sprinkle of sea salt.

Freeze covered for 1 hr. Cut into 10+ pieces & enjoy!