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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.
Author Vianney Rodriguez


  • 4 pink conchas
  • 1 8-oz. block cream cheese, softened
  • 1 teaspoon vanilla extract
  • Almond Bark


  1. 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.

  2. 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.
  3. 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.