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.


 Caramel Icecream Sandwich

Caramel Icecream Sandwich

These were inspired by a glimpse of decadent caramel slice in a beautifully decorated cafe fridge yesterday. I stood there ordering my coffee thinking that I would have looooove to have one. But somehow I scooped myself away trying to reassure my sugar craving crazy brain that I would feel like rubbish afterwards. A moments bliss would no doubt end in an hour or more of craving more sugar and a sugar come down. WILPOWER eeeeeekk!!!

So, there started my mission. A little obsessed by caramel goods (pretty sucky favourite food for someone trying to steer clear of the heavily refined stuff)  I actually woke at 2am concocting my healthier version of a caramel slice..

And there begins my favourite slice recipe to date.

Now, I am not saying you should eat this slice every day. I do however, believe that you are going to be high fived right back into your kitchen to make more of this freaking sweet heaveeeeenn slice. 


Quick note on the benefits of using brown rice syrup............................................................................ Unlike refined table sugar, which causes your body to work harder to absorb the sucrose, brown rice syrup is able to provide your body with fiber, as well as 3 percent of your recommended daily intake of sodium and potassium. The slower absorption of the sugars also allows you to maintain your energy helping to prevent the negative effects of sugar including fatigue, irritability and the desire for more sugar.




  • 2 1/2 cups nuts (I used a mix of raw almonds/raw peanuts/raw cashews)
  • 1 cup desiccated coconut
  • 1 tbs chia seeds
  • 1/2 cup rolled oats
  • 4 tbs coconut oil

Caramel Filling:

  • 1 1/2 cups soaked dates (see below)
  • 1 tsp vanilla extract
  • 1/3 cup unhulled tahini
  • 2 tbs coconut oil

Chocolate Topping

  • 3 tbs raw cacao
  • 2 1/2 tbs melted coconut oil
  • 1 tbs water
  • 2 tbs brown rice syrup



To soak the dates simply place in a heat proof bowl and cover with boiling water. Allow to sit for at least 15 minutes before draining the water.



1. Line a slice tin with baking paper.

2. Place all BASE ingredients in the food processor and blitz until it resembles butter. This could take a while depending on your blender.

3. Press firmly with moist fingers into the prepared tin and place in the freezer.

4. Drain water from soaked dates if you haven't already.

5. Place all CARAMEL FILLING ingredients into the food processor and blitz into a thick paste.

6. Smooth onto the BASE using the back of a spoon or a butter knife. Place slice back in freezer.

7. CHOCOLATE TOPPING. Using a small whisk or fork, add the water to the cacao powder and then slowly add the oil and maple syrup. It should resemble honey. *** If too runny add a little more cacao powder, if too thick add a tsp of water.

8. Pour chocolate over the slice and move the tin to ensure chocolate is covering the caramel layer evenly.

9. Place back in freezer for at least 3 hours before slicing into desired sized pieces.

*****Keep in an air tight container in the freezer. These will defrost quickly in hot weather so best eaten straight out of the freezer.

Happy Caramel Icecream Slice making!


Mikhaela x

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