I'm Mikhaela.

I quit sugar five years ago when I was pregnant with my first son. It was making me fat, sick, lethargic and miserable. It was hard, but I got there and the reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.


Raw Caramel Slice

Raw Caramel Slice

After making the Matcha Mint Slice last week, I thought I would give a traditional favourite of mine a go this week. I remember these from the school canteen. I (shudder) lovvvvved them. But I know now how much sugar they had in them! Funny that I always felt sick after eating them?!   :)

I have seen a number of recipes for a raw caramel slice but I wanted to make one that had everything I love in it. I didn't want a thick layer of caramel or chocolate either. I just don't think you need it. The layering of ingredients need to be in proportion. You can see from the photo that the base makes up half of the slice. It allows the caramel and chocolate give to enough sweetness but not too much to take away from the wonderful crunch and texture of the base.

I used buckwheat again. I love the stuff. Don't get me wrong, I wouldn't go and eat a bowl of activated buckwheat on its own. But accompanying other flavours , it is wonderful!

This will definitely be a sweet for Alberts Second Birthday. (bite sized pieces of course ;)






  • 1 1/2 cups raw almonds
  • 1 cup natural rolled oats
  • 1 dessicated coconut
  • 1/2 cup activated buckwheat
  • 1/4 cup coconut oil
  • 3/4 cup natural pitted dates (covered in 1/2 cup boiling water)
  • 3 tbs chia seeds
  • pinch of salt


  • 1 1/2 cups natural pitted dates (covered in 3/4 cup boiling water and left for 15 minutes)
  • 1/4 cup unhulled tahini
  • 1/4 cup coconut oil
  • 1/4 cup natural peanut butter
  • 1 tsp vanilla


  • 1/2 cup raw cacao
  • 3/4 cup coconut oil
  • 1/4 cup maple syrup
  • pinch of salt



1. Start by lining a 8" x 8"inch square tin with baking paper.

2. Using a food processor, place all the base ingredients in (including the water in the dates) and blend until well combined and looks like a dough. *Add a tsp of water if too crumbly OR add a tbs oats if too wet.

>>>when you touch the base mix, it should not stick to your fingers and should hold together.

3. Press the base firmly into your tray. Take your time and make it even and compact. Use wet hands if you need to. Place in the freezer

4. Wipe your food processor out with a damp cloth. No need to wash!

5. Add the Caramel ingredients to your processor and blend until a thick creamy paste forms. Using a spatula smooth over the base until even and flat. Place back in the freezer.

6 To make the chocolate, melt the coconut oil in a microwave or on the stove top. It needs to be warm but not hot. Now whisk the cacao, salt and maple syrup into the coconut oil.

7. Pour straight over the slice and ensure caramel is covered with chocolate. Place in freezer for at least 3 hours to set.

*****If you would like something more, top the chocolate with peanuts, shredded coconut or roast almonds or sesame seeds*****

Note: Once set, cut into slices and place in an airtight container. It will keep in the fridge for up to 2 weeks OR in the freezer for 3 months

Mikhaela x


Strawberry Vanilla Spelt Cake

Strawberry Vanilla Spelt Cake

Gosh it's a lovely Winters day in Perth.. And look at those yellow flowers - even weeds can be beautiful :)