Submitted by Kayti
1 cup peanut butter (chunky or smooth-but I like smooth)
1/2 cup powdered natural sugar
1 1/2 cups of vegan sweetened carob chips
1 Tbsp. earth balance margarine
1/4 teaspoon salt, optional (depends on the type of peanut butter you use, if use non-fat or unsalted you will need some salt)
24 paper mini-muffin cups
Double-broil carob chips with margarine or melt on very low heat on stove. Stir until creamy. Make sure you do not overcook them.
Using a spoon spread the carob evenly within the muffin cups making sure you fill the crevices on the sides. Place the coated muffin cups in the freezer so that the carob hardens.
In a separate bowl combine the peanut butter and salt and fold in the powdered natural sugar.
When the carob cups have hardened put the peanut butter mixture into on stove with low heat and warm until smooth and a little melty for easy spreading. Wait a minute for it to cool and then bring out the carob cups.
Spoon the peanut butter into the carob cups leaving a little room for the top layer of carob. Put on a top layer of carob.
Place the cups in the freezer and wait an hour (or as long as you can).
Preparation time: 1 hour