Add parchment paper to a large baking sheet.
Chop nuts and add to bowl for decoration.
Crumble cake into fine crumbs and add to a large mixing bowl.
Add cream cheese and stir until well combined.
Using a cookie dough scoop, form the mixture into balls and place balls on prepared baking sheet
Chill for at least one hour.
In a microwave-safe bowl, add 4 blocks of the almond bar.
Heat for 1 minute, stir and continue heating for 20-30 seconds, stirring after each heating and stop just before the coating is completely melted.
Stir until coating is smooth.
Remove 4-5 cake balls from the refrigerator at a time.
Using two forks, dip truffles in melted coating. Lift out with one fork. Allow excess coating to drip off.
Use the other fork to push the dipped truffle onto the prepared baking sheet.
Immediately add a small amount of chopped nuts, if desired.
Repeat with remaining truffles using additional almond bars if necessary.
Let set until completely hardened.
Store in an airtight container in the refrigerator until ready to serve.