In a small sauce pan over very low heat, or in a bowl in a double boiler, melt the cocoa butter to liquid form.
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.
Gently pour some of the mixture into the bottom of a small or medium ice cube tray, or the cupcake foil cups in their pan or into a mold. Allow them to cool and harden.
Put a portion of the almond butter on top of the hardened carob and in the center of each mold making sure it doesn't touch the sides or the final outer coating won't cover it.
Carefully pour more of the carob and cocoa butter mixture over the almond butter and around it to completely cover it top and sides.
Set them aside to cool and once solid, finish cooling in the refrigerator.
Remove the finished Carob Almond Butter Cups from the molds.
Store in airtight container in the refrigerator, if there are any left after tasting them.