Combine Shell Ingredients into a Food Processor and process until smooth.

Spoon a thin layer of mixture into the cavities of a silicon mini muffin pan and refrigerate for 20 minutes, or until solid.

Set aside remaining mixture.

Combine Nut Butter and maple syrup, stirring until mixed well.

Remove pan and spoon a generous layer of Nut Butter Mixture into centers of each cup, leaving room for the top layer.

Add remaining Carob mixture to each cup to cover as the top layer.

Refrigerate again until solid.