• 1 c. organic peanut or almond butter
  • 3 c. non-dairy, barley malt sweetened carob chips


  1. Spread nut butter in crock pot.
  2. Sprinkle carob chips on top and heat for about 45 minutes on low.
  3. Stir when carob is shiny and beginning to melt.
  4. Stir several times until the chips become smooth.
  5. Drop mixture by spoonful on waxed paper covered cookie sheet or candy molds.
  6. Refrigerate or freeze to harden.

NOTE: Melting the carob is the tricky part of this recipe. In lieu of the crock pot I run the carob chips through my Champion Juicer for a smoother consistency.


  • Add 1 cup unsweetened coconut OR
  • 3 cups Rice Krispies®