Step 1

In a small sauce pan over very low heat, or in a bowl in a double boiler, melt the cocoa butter to liquid form.

Step 2

Add the roasted carob powder a little at a time (so it doesn't get lumpy) while mixing constantly. Chopsticks are great for stirring the mixture.

Step 3

Gently pour the liquid mixture onto parchment paper on a baking sheet and let it spread out fairly thin (or according to your preferred thickness). Use a rubber spatula to get it all out of the pot and onto the parchment.

Step 4

Let it sit until cooled/hardened a little and then put the baking sheet in the refrigerator to thoroughly cool it. You may also finish it in the freezer if your pan fits.

Step 5

Once cooled, use a sharp knife to cut and/or break into small pieces that are chip size. Put the chips in an airtight container and store in the freezer or refrigerator or use them. These small carob chips are great to munch, to put in trail mix or on smoothie bowls, in cookies and muffins, etc.