In a double boiler, melt carob chips with coconut oil. Stir until smooth. You'll only have to do this for about a minute.

Spoon carob into silicone or paper cupcake liners (paper is fine, but silicone is so much easier to peel when you're done) about 1 Tbs. per cup. Use the back of a spoon to gently press the carob up the sides of the liners. Ensure that the bottom is even. Repeat with all 12 liners, then let set in the freezer.

Meanwhile, combine peanut butter, powdered sugar, graham cracker crumbs, and butter to make the filling. Spoon about 1 1/2 Tbs. of the mixture into the chilled carob cups until all the filling is evenly distributed. Use your fingers or the back of a spoon to press the filling down evenly. Coat with about 1/2 Tbs. of carob (you'll use the remaining melted carob) and set in the freezer for about 10 minutes. Once set, pop them out of the cupcake liners and enjoy!

Eat and Enjoy - to the glory of God! (1 Corinthians 10:31)

Graham cracker crumbs: https://molministry.com/recipe/graham-crackers/