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.
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.