Blend coffee, coconut cream, maple syrup, and carob in a blender until well-mixed.
Pour mixture into a saucepan and heat over low heat. Add gelatin slowly and whisk continously. Continue over low heat for 5-10 minutes.
Pour mixture through a strainer into a bowl to get out any extra gelatin clumps that may have formed.
Use a dropper to put the mixture into silicone molds or if not using molds, pour into an 8x8 inch glass dish.
Refrigerate for an hour, then enjoy!
Notes
These will stay fresh in the fridge for at least a week.
They do well in the freezer too and taste really good right out of the freezer.
If using gummy bear molds, this should make about 250-300 gummy bears which means you may need to do a couple batches depending on how many molds you have.