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.


Coconut Toffee and Almond Biscuit Slice

Coconut Toffee and Almond Biscuit Slice

I have a love/hate relationship with biscuits, or cookies, whichever you choose to call them.. 

You see, when I bake them, I find it terribly hard to stop at one. Or four. Or ten. I find them moreish and irresistible. And it is like I turn into a zombie. MUST. HAVE. THEM. ALL.

So when my friends comment on what amazing willpower I have.. bahaha I really do have them fooled. 

My trick is that I only ever bake biscuits when they will be enjoyed by many. Leaving only a few for me. And I guess now that I have two little boys, I need not worry so much! Their appetites never fail to impress me.

So the other day Albert asked for biscuits. And as the Chia Raspberry Slice (previous post) recipe turned out so damn well, I used the same base. Perfection.

This is sort of like a praline I suppose. With the addition of roasted almonds. Really smoky and delicious. Such a wonderful blend of flavours.

I have used coconut sugar in this recipe. Because, let us be real for a moment, you can't make toffee without some form of sugar. The reasons I have used coconut sugar are simple. It has a wonderful caramel flavour and importantly, coconut sugar has a low GI of only 35! Compared to white sugar having a GI of 58. Big difference.

Great to have these sort of treats on hand when we have visitors and no need to cut them into massive pieces. You could have a small bite for dessert each night (THAT'S MEEE!!!) and have that sweet tooth satisfied without going over the top.


Biscuit Base
  • 2 cups quick oats
  • 2 cups desiccated coconut
  • 1 cup ground walnuts OR almonds (depending what you have in the pantry)
  • 1/2 cup quality butter, melted
  • 1 cup soaked pitted dates (soak dates in boiling water for 20 minutes then drain)
  • 3/4 cup coconut sugar (you could use rapadura sugar instead)
  • 80 grams butter
  • 1 tsp vanilla extract
  • 1/4 cup honey

handful roast almonds, broken u - ** Please use your favourite nuts. Eg. Roast walnuts, macadamias, flaked almonds, toasted pepitas LIST IS ENDLESS!!  


1. Pre heat oven 170c

2. Grease and line a 20cm x 30cm tray.

3. Place all base ingredients in the food processor and blend for 2 minutes or until a dough forms.

4. Press firmly into the tray and place in the pre heated oven for 20 minutes. Allow to cool completely before pouring toffee over the top.


5. Using a medum saucepan, melt butter. Then add the remaining ingredients and bring to the boil. Whisking quickly.

6 Remove from heat and working quickly, pour the toffee over the cooled base, scraping saucepan wit a spatula.

7. To ensure the toffee covers the biscuit base evenly, tip the tray from the side to side letting the toffee run into the corners. While the toffee is still warm sprinkle the nuts over the top.

8. Leave for 10 minutes to set, before covering and moving to the fridge for an hour.

Cut into desired pieces and place in an airtight container. Refrigerate for 1 week or freeze for up to on month.

Bon Appetit xx

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