Double Boiler method: Using a double boiler, melt the coconut oil. Put half of the carob chips into the melted coconut oil and heat until melted. Add the other half of the chips and melt until smooth.

Microwave method: Place the coconut oil in a microwave-safe bowl, melt the coconut oil in the microwave, about 10 to 15 seconds. Put half of the carob chips into the melted coconut oil and heat in 30-second increments until melted, stirring after each increment. Add the remaining carob chips and repeat microwaving and stirring them until the mixture is smooth.

Place the silicone molds onto a baking tray to keep them steady.

Using a spoon, pour the melted carob mixture into the silicone molds.

Place the tray in the refrigerator for 30 minutes or until the carob is hardened.

Turn the silicone molds over and pop out each treat. Place the treats in an airtight container and store them in the refrigerator.

Double Boiler method: Using a double boiler, heat the peanut butter until it is melted. Add the carob chips a little at a time and mix well. Stir and heat through until all the carob chips are melted and combined into the peanut butter.

Microwave method: Place the peanut butter in a microwave-safe bowl, melt the peanut butter in the microwave, about 15 to 20 seconds. Add half of the carob chips and microwave in 30-second increments until melted, stirring after each increment. Add the remaining carob chips and repeat microwaving and stirring them until the mixture is smooth.

Place the silicone molds onto a baking tray to keep them steady.

Using a spoon, pour the melted carob peanut butter mixture into the silicone molds.

Place the tray in the refrigerator for 30 minutes or until the carob mixture is hardened.

Turn the silicone molds over and pop out each treat. Place the treats in an airtight container and store them in the refrigerator.