These Matcha Coconut Energy Balls, decorated to look like tennis balls, are the perfect snack whether you’re watching Wimbledon or playing tennis yourself.
As the Pimm’s is poured, strawberries slathered in cream and Wimbledon fever sweeps the country, we all turn to thoughts of tennis.
I took tennis lessons when I was 12. I was always a bookish sort, never a sportsgirl, but the lure of the local tennis courts held fast and my parents sent me, racket in hand, to learn. I was rubbish. Truly rubbish. But, much like I was with the piano, I didn’t give a toss. It was fun to suck at tennis. It was fun to hit the ball with eyes closed and hope for the best.
To this day, I still get excited when we go on holiday and there’s a tennis court. I’ll grunt, I’ll send the ball over the fence and I’ll have a wonderful time.
Who says that you have to be good at something to enjoy it? Not me. I also like to sing (a lot) even though I’m fully aware that to sound like a nails on a chalkboard would be a vast improvement. Pitch? What is this pitch you speak of? Tra la laaaAaaa!
But don’t just watch Wimbledon this year, get out and play!
You’re also going to need some nourishment to get through all that exercise, so how about these for a fun, healthy, kid-friendly snack: Tennis Balls (aka Matcha Coconut Energy Balls). They’re so easy to make and the kids can help roll them before you head out to the court. My kids loved making these vegan ‘tennis balls’ almost as much as they loved eating them.
Matcha Coconut Balls – Tennis Balls!
Matcha Coconut Energy Balls
For the matcha coconut energy balls
- 40 g (½ cup) oats
- 75 g (1 cup) unsweetened desiccated coconut
- 30 g (¼ cup) ground almonds
- 6 dates pitted and softened in warm water for a few minutes
- 3 tablespoons coconut oil
- ½ tsp matcha green tea powder
For the icing
- 2 tbsp coconut oil solid - put in the fridge to set if necessary
- 6 tbsp powdered icing sugar
- Small drop vanilla extract
- For the balls, whizz the porridge oats in a food processor or blender until a fine crumb is formed.
- Add the remaining ingredients and pulse until well combined and it forms a sticky meal.
- Roll into balls and refrigerate until ready to eat.
- For the icing, cream the coconut oil with an electric mixer until smooth, then beat in the powdered icing sugar and vanilla. If it’s too thick add a very small amount of water and beat again. Add to a piping bag and pipe in tennis ball swirls onto the matcha coconut energy balls. Store in the fridge.
Tell me your tennis tales in the comments below. Do you follow Wimbledon?