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 Banoffee Slice (Vegan, GF)

Raw Banoffee Slice (Vegan, GF)

I could definitely be called banana obsessed. Really.. what is not to love about bananas? They are a good source of Vitamin B6 (along with other things, this helps the body turn your food into energy), Vitamin C, Potassium (did you know Potassium acts also as an electrolyte?) They satisfy hunger. They can be made into all sorts of sweet and savoury treats. Or just eaten on their own. They're what I call "smart food"

So given that a lot of my recipes don't actually use the bananas as the shining star ingredient.. I thought it was high time I made one.. Plus.. I also tried some banoffee pie when I was on holiday and thought OMG there has got to be a way of making this WITHOUT white sugar..

Banana + Date Toffee ... it makes me hungry just thinking about it.

So this is my version. It's definitely sweet enough.. Super impressive for a dinner party. Or as I mentioned earlier, so good to have as your sweet treat in the freezer.

TIP: You could make as a cake if you wanted to.. just use a spring form tin instead. it would look impressive with some decorations xx

Preparation TWO HOURS or more prior:

1. Place the coconut cream in the fridge. It will separate so the cream stays on top. Drain away the water.

2. Place the dates (2 & 1/2 cups) and cashews (2 cups) in separate bowls and pour boiled water over them. Cover with a plate.

3. Ensure you have 3 frozen bananas in the freezer (peeled and covered)



  • 1/2 cup almonds
  • 1 cup soaked raw unsalted cashews (see above)
  • 1/2 cup soaked pitted dates (see above)
  • 1 1/2 cups shredded coconut
  • 2 Tbs coconut oil

Middle Layer

  • 1 x 400ml tin organic coconut cream - CREAM ONLY (see above)
  • 3 med frozen bananas
  • 1 Tbs Tahini
  • 1 cup soaked raw unsalted cashews (see above)


  • 2 cups soaked dates
  • 1 Tsp vanilla extract

To Decorate:

  • 1 fresh banana



1. Remove the bananas from the freezer in preparation.


2. Blend the almonds, shredded coconut, cashews, coconut oil, salt, soaked dates in the food processor until it forms a dough.

3. Press the mixture into the base of a 20cm x 20cm lightly greased baking tin lined with non-stick baking paper and refrigerate until set. 


4. Place the soaked cashews in the food processor and blend until it forms a paste. Add the rest of the ingredients (only the cream of the coconut cream tin). Combine well.

5. Pour over the base layer. Smooth over with the back of a spoon or butter knife. Place back in the freezer, covered for 20 minutes.


6. Blend the dates and vanilla until it forms a thick toffee paste. Add a tablespoon of water if you need to.

7. Spread the date mix over the the middle layer. Place in the freezer to set.

8. Leave for at least 2 hours before cutting to serve. Decorate with fresh banana.

XX Mikhaela


Healthy Zucchini and Carrot Cake with Lemon Ricotta Icing (GF)

Healthy Zucchini and Carrot Cake with Lemon Ricotta Icing (GF)

Gooey Peanut Butter Chocolate Brownie (GF)

Gooey Peanut Butter Chocolate Brownie (GF)