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Pecan Nut Butter Freakshake

Gluten & Dairy Free, Vegan
Prep Time 15 mins
Course Dessert, Drinks
Servings 2


  • 60ml white chia seeds
  • 375ml cups unsweetened almond milk
  • 1 tin full fat coconut cream
  • 2 tbsp Meridian pecan nut butter, plus extra to decorate
  • 2 tsp Meridian maple syrup
  • 100g ripe strawberries and raspberries, plus extra to decorate
  • 1tbsp desiccated coconut
  • ½ tsp vanilla paste


  • Combine the chia seeds and almond milk, stir well and leave in the fridge to soak, preferably overnight. Put the can of coconut cream into the fridge to chill overnight.
  • The next day blend the chia mixture with the Pecan nut butter, maple syrup and enough almond milk to make it the consistency of a thick shake. Scrape into a jug with a spatula. Blend the raspberries and strawberries in the same blender, no need to wash them first.
  • Put the coconut into a dry frying pan and toast it gently until golden brown and tip into a bowl. Open the chilled coconut cream and spoon the thick cream into a bowl, leaving any coconut water behind. Whisk with an electric whisk until light and whipped. Add the vanilla paste and whisk again.
  • To construct your freakshake spread some extra pecan nut butter inside the glass and around the top edge. Dip the edge into the toasted coconut.