Reversed Carrot Cakelets

Preheat oven to 375°F.

In a small bowl, mix the gingersnap crumbs and melted butter until moist.

Press about 2 tablespoons of the crumb mixture into the bottoms of 12 foil-lined muffin cups.

Bake for 5 minutes, then remove from the oven and set aside.

In a food processor, puree the first portion of sugar and low-fat silken tofu until smooth.

Add lemon juice, lemon zest, vanilla, and softened low-fat cream cheese to the food processor and process until smooth.

Fill the muffin cups 3/4 full with the cheesecake mixture.

Bake for 17-20 minutes, or until the top is set.

Cool in the muffin tin for 25 minutes, then carefully remove the cakelets and place them on a baking sheet to continue cooling.

Meanwhile, combine the second portion of sugar and 1/3 cup carrot juice in a pot and bring to a simmer.

Whisk the tapioca starch into the remaining carrot juice (2/3 cup total - 1/3 used in step 10) and add this mixture to the simmering liquid in the pot.

Simmer, stirring constantly, until the glaze thickens.

Stir in the honey, bring the glaze to a bubbling boil, then remove from heat.

Cool the glaze for 20 minutes before using.

Divide the raisins (or chopped dates) and shredded unsweetened coconut evenly among the tops of each cooled cheesecake.

Spoon the thickened carrot juice glaze over the tops of the cheesecakes, and allow it to set.

Chill the cakelets thoroughly before serving.