OILFREE TRUFFLES

	1900 g of coarsely chopped walnuts (or various nuts)
	3 boxes of cocoa (1 kg)
	900 g breadcrumbs, grated
	6 vanillas
	12 water glasses of sugar
	6 water glasses of water
	900 g of sprinkles or coconut or icing sugar, to taste

1.	In a suitable saucepan, boil the water and sugar, almost to a temperature that can be handled by the hand.
2.	Once the sugar melts, add all the ingredients and remove from the heat.
3.	Mix the mixture well and, before the mixture cools, form small balls like meatballs, constantly wetting your hands with water to prevent them from sticking.
4.	Roll the balls directly into the coating-truffle and roll them well immediately, as they are warm, so that they stick to the truffle (coconut or powdered sugar).
5.	Place them on paper plates or directly in bowls and store in the refrigerator for several days.
6.	They are eaten even during the strictest fasts.
7.	Tip:
8.	They are completely fastable even on Holy Saturday!
9.	You can also make it oily by reducing the water and adding margarine.
10.	It is also great if you add dried, but very finely chopped fruits, such as figs, peaches, plums, citrus fruits, raisins, etc.
11.	These truffles can be made with various other variations, even flavoured, by adding margarine, butter, chocolate, various cheese spreads, sweetened milk, various liqueurs, pi-butter biscuits, cakes, dried fruit, other dried nuts, etc.
12.	Instead of dark chocolate you can use coconut, or powdered sugar or other ingredients of your choice.
13.	With exactly the same mixture, we can also make a mosaic dessert by putting the whole mixture in a membrane. We give it the shape of a roll (stick). Roll it tightly, freeze it in the refrigerator and cut it into side slices.