Make some thick almond cream. Soak the almonds for two periods of 12 hours, and throw away both lots of soak water.
Pop the skins off if you wish, it is optional. Either way whizz the almonds with a little water in a food processor to a thick paste. Add as much carob as you like for a rich chocolatey taste, and make it mellow with a few drops of vanilla.
Drop in spoonfuls onto dehydrator sheets, add a peeled almond to each one and dry at 40c until still slightly soft. Eat some at once!.
Dry the rest until they are crisp enough to store in a tin.