Process the maple sugar and arrowroot in a food processor until the sugar is powdered.
In a mixing bowl, combine the sugar, honey, palm shortening, vanilla, and salt until a smooth, thick fondant forms. If the mixture is too thin, add more powdered sugar.
Transfer to the refrigerator for at least 30 minutes to firm up, or the freezer for about 15.
Shape the fondant into squares about half as thick as the wells of your mold and small enough that they won't touch the sides when placed inside. Place on a baking sheet and return to the freezer while you make the shell.
Shell
Stir carob powder to taste into the coconut oil until dissolved.
Fill each well of the mold about halfway with the shell mixture, then place a frozen square of filling on top of each. With a fork or toothpick, push them gently below the surface of the shell, but not all the way to the bottom of the mold.
Refrigerate until set. If they are still gooey after 30 minutes, store in and serve from the freezer instead.