Carob Chocolate Balls

I've been chocolate free for nearly one year due to my histamine/amine intolerance.  I've been doing ok with that, even though I'm a chocolate fanatic.  I recently discovered that some people substitute carob for chocolate for a host of reasons, but one of them being that carob is very low on the allergen scale and is free of amines and histamine (and salicylate!) ... So, I bought some unsweetened carob chips and decided to make "faux buckeyes -- or fake chocolate peanut butter balls." I'm peanut-free as well as chocolate free ... so I decided to concoct something that might work.  I wouldn't say carob tastes exactly like chocolate but sweetened with some sugar it can actually pass for semi-sweet or bitter sweet chocolate, in my opinion.

Carob Cashew Balls
Yummy inside:
1 cup powered sugar
12 tablespoons smooth raw cashew butter
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
Shell:
8 ounces unsweetened carob melted into a double boiler
1/3 C sugar and enough water to make the sugar liquidy
1/2-1 t vanilla extract

Start by combining the "yummy inside" ingredients until smooth.  Then form them into balls on a parchment lined baking sheet.  Put in the freezer for 20 minutes.  While those are getting chilled, melt the sugar and water into a double boiler and then add the carob and vanilla extract. Once that is a good gooey consistency and the 20 minutes is up take the cashew butter ingredients out the freezer and dip each ball into the melted carob.  Now place back on to tray and freezer, covered with saran wrap for another 20-30 minutes.