I first did this recipe on Christmas more than 28 years ago. My late aunt Salma taught me how to do it and they were and still are a great Christmas snack at my home. When I was first diagnosed with Celiac, I kept the tradition of preparing the Boules for my family, but I could not eat them because gluten-free cereal was not available in Lebanon at that time. Few years ago, gluten-free cereal became available in supermarkets and stores. So now, I prepare the “boules” and enjoy them with my family. I hope you’ll enjoy them too!
I used Kellog’s Gluten-Free Rice Krispies last year for this recipe, but now gluten-free Rice Krispies are discontinued, so you can replace them with any gluten-free cereal like gluten-free Chex or gluten-free Special K.


Yields: 50 Boules

- 35 dates (seeds removed) finely chopped
- ½ cup chopped walnuts (or almonds)
- ¾ cup sugar
- ½ cup (100 grams) butter or vegetable shortening (if you cannot eat dairy products)
- 1 egg (beaten with a fork)
- 1 tsp vanilla extract
- 4 cups gluten-free puffed rice cereal or any other gluten-free cereal (I used Gluten Free Rice Krispies)
- 200 grams desiccated coconut


  1. Put the dates, walnuts, sugar, butter, and beaten egg with vanilla in a big saucepan on medium heat.
  2. Stir the mixture until all ingredients are well incorporated.
  3. Make sure the butter and dates melt completely and the mixture becomes homogenous.
  4. Let the mixture boil for 1 minute only while stirring continuously.
  5. Put off the heat and add the cereal, one cup at a time, while mixing well with a wooden spoon.
  6. While the mixture is still warm, start forming the boules and roll them into the coconut.
  7. Keep a bowl of water next to you while rolling the boules to wet your hands, if they get too sticky.
  8. Keep the boules in an airtight jar or container for up to 10 days. (You can also keep them for longer in the fridge)