1. Place all the ingredients, except the carob chips, in a food processor and process until smooth, or chop the spicebush berries very fine by hand and purée them with the other ingredients with a whisk.
2. Mix in the carob chips.
3. Chill Carob Creme completely before serving.
Carob Creme will keep, tightly covered, in the refrigerator for 1 week.