No-Bake Concha Truffles are the cutest and tastiest little no-bake treats! Not only are the easy to make they feature CONCHAS!
My no bake concha truffles are the ultimate simple treat for a birthday party, holiday party, or an afternoon sweet tooth. They are drool-worthy delicious, require less than five ingredients and can be made in under 30 minutes without having to crank on the oven.
Conchas! Conchas! Y’all know how much I adore conchas. Soft, billowy, and sweet conchas remind me of my childhood spent in Brownsville, Texas with my Abuelitos. You can read about my sweet memories here in a fun piece I collaborated with the Texas Co-Op about pan dulce.
I also love creating quick and easy no bake desserts featuring the concha because they are so versatile, add the perfect sweetness and everyone I mean everyone loves conchas.
My no bake concha truffles are the perfect example of a no bake dessert. No need to crank on the oven to whip up a batch on my no bake concha truffles, less than five ingredients are required to make them, and they are stunning as gifts. Placed in a colorful tin or stacked in a mason jar they make the perfect edible gift.
And they can be customized to capture the spirt of every holiday – sprinkles, edible glitter, gold luster dust, nuts, dried fruit you can top my no bake concha truffles with anything your little heart desires.
HOW TO MAKE NO BAKE CONCHA TRUFFLES:
Before you get started making my no bake concha truffles, I recommend gathering these from your kitchen:
FOOD PROCESSOR: The Conchas will be added to the food processor to pulse until they are crumbly then we will add the cream cheese and run the food processor until a dough forms. If you don’t have a food processor, you can add slice/dice Conchas with a sharp knife until finely crumbled and mix in softened cream cheese with bowl with a spoon.
MIXING BOWLS: You will need two bowls, one large and one small. The large mixing bowl will be used to assemble your concha truffles and the smaller one will be used to melt/coat the concha truffles.
SMALL COOKIE SCOOP: Using a cookie scoop makes making these truffles super simple. They also help in in creating a uniform sized truffle. I used a 1 tablespoon cookie scoop to make these no bake concha truffles. If you do not have a cookie scoop you can use a 1 tablespoon measuring spoon and roll/form in your hands.
BAKING SHEET: The concha truffles will need to chill before we coat them. I place the concha truffles on a baking sheet lined with parchment paper for easier clean-up, but you easily use a roasting pan, plate or plastic bag cut in half to chill your concha truffles.
FORKS: Using forks makes coating your chilled concha truffles a breeze.
CONCHAS: I picked up conchas from my local bakery, no need to bake homemade Conchas. Support your local panaderia. For this recipe I used pink conchas feel free to use the concha of your choice. I purchased a few extra to remove the crunchy pink topping to sprinkle on my concha truffles. You can skip this step and add sprinkles or drizzle extra chocolate over your concha truffles. I love the final look the crumbled crunchy pink topping added to the concha truffles, plus I enjoyed the bottom half of the concha with my Cafecito.
CREAM CHEESE: The cream cheese will need to be softened, at room temperature to make processing easier. I placed my cream cheese on my kitchen counter at least an hour before I plan to whip up my concha truffles.
VANILLA EXTRACT: I added a touch of vanilla extract to perk up the flavor of the concha since we will be mixing them with cream cheese.
ALMOND BARK: To make my concha truffles I used almond bark. Almond bark is great for coating truffles, fruit, crackers, or pretzels. Almond bark does not need to be tempered, it melts easily in the microwave and quickly hardens to create a seamless coating. I find it much easier to work with then traditional chocolate. You can find almond bark sold in cubes, blocks, chips, or disks. Melt the almond bark in the microwave until smooth, making sure to stir every 20-30 seconds as directed on package instructions.
TIPS ON COATING CONCHA TRUFFLES: I prefer to use a fork to coat my concha truffles in the melted almond bark. Simply drop your chilled concha truffles into the melted almond bark, use the fork to carefully turn the truffle to evenly coat the entire truffle. Pick up the truffle with fork, being careful not to pierce truffle and tap gently again bowl to allow excess coating to drip off through the fork tines then place on baking sheet and add the crumbled concha topping to garnish.
CHILL CONCHA TRUFFLES: Place the concha truffles into the fridge to chill for at least twenty minutes, this allows the almond bark to harden.
TOPPINGS: For this recipe I used the crunchy pink topping from the concha. I simply ran my knife over the concha to easily remove the crunch topping, then crumbled it with my hands. You can also top theese no bake concha truffles with sprinkles, edible glitter, gold luster dust, nuts, dried fruit, or drizzle with additional chocolate.
TO GIFT CONCHA TRUFFLES: place chilled concha truffles in a pretty gift box or mason jar, chill until ready to gift.
OTHER NO BAKE RECIPES THAT FEATURE CONCHAS:
- 4 pink conchas
- 1 8-oz. block cream cheese, softened
- 1 teaspoon vanilla extract
- Almond Bark
With a knife slice off top of 1 concha, crumble with fingers and set aside. Slice 3 conchas and place in a food processor. Pulse the conchas until crumbly. Add softened cream cheese, vanilla extract, and process until dough forms. Place dough into mixing bowl.
Using a small cookie scoop or a 1 tablespoon measuring spoon scoop/form concha cream cheese mixture into small balls and place on the baking sheet. Repeat until all the concha mixture is used and place baking sheet in freezer for 10 minutes.
Meanwhile, microwave almond bark in small bowl according to package instructions. When the concha truffles balls have chilled, dip them into melted almond bark using a fork to carefully turn the truffle to evenly coat the entire truffle. Pick up the truffle with fork, being careful not to pierce truffle and tap gently again bowl to allow excess coating to drip off through the fork tines then place on baking sheet and add crumbled concha topping to garnish. Place in fridge to chill for at least twenty minutes. Serve or gift.