Line a medium slice tin with baking paper and set aside.
Prep chocolate and place in a large, heat-proof bowl with coconut oil and almond butter and set aside. Combine coconut milk, maple syrup and vanilla extract in a medium saucepan on medium heat. Bring to a simmer. Once simmering, remove pan from heat and pour over chocolate in the bowl. Let sit for 2 minutes, before whisking until smooth and all the chocolate has melted.
Add roasted almonds, roasted pistachios, dried cranberries, puffed cereal and the first measure of freeze-dried raspberries to bowl and toss to coat evenly in chocolate mixture. Spoon mixture into prepared tin and spread out into an even layer.
Sprinkle the top of the rocky road with coconut chips, second measure of freeze-dried raspberries and goji berries. Place into fridge for about 2 hours, until completely set. Cut into squares. Store in the fridge.