Carob has to be used just right. Vegans use it as an alternative to chocolate which almost always contains dairy which of course they do not eat. I've been a vegan off and on and do use carob in my desserts. It can be quite the tricky thing. Sugar isn't as heavily used in vegan baking either because white sugar bone is used in processing. Anyways, I've found that Agave nectar works great in recipes with it. I mean carob just isn't chocolate which you have to accept. Using as a substitute is all fine and dandy but no matter what you do it will still not be chocolate! It's an entirely different taste when you break it down in the end.
Anyways, I'd suggest going to some vegan baking sites. There are lots of them. Vegans are huge on making everything from scratch so there are sooooooooooo many out there. My favorite thing is pumpkin cookies with carob "chocolate" chips. YUM!
But carob is great you are just going to have to let yourself realize it isn't really chocolate. Kinda how soy milk isn't milk! People sure substitute it for milk but in the end it's just not and it's an entirely new taste you'll have to embrace.... or at least get use to. You are pry going to have more trouble than your children or child who is allergic to chocolate. They have less expectations about what chocolate tastes like in the first place and they are so much more flexible with new foods contrary to what you'd think. You can't miss what you don't know.