Lemon zest has become my new garlic. By which I mean, there’s no such thing as too much. If a recipe calls for a teaspoon, or pinch, or even just as an optional addition, you’d better believe I’m not going to stop zesting until that whole lemon is bald. Unlike garlic, this applies to everything, both sweet and savory (although truth be told, I have bridged that gap for the former, too.)

While there’s never a bad time for dark chocolate, I’ve been craving something lighter, brighter, and breezier. Lemon-Kissed Raspberry Bark is the answer. Invigorating lemon zest cuts the sweetness of white chocolate alongside tart freeze-dried raspberries, delivering a burst of high-contrast, full spectrum flavor in every bite.

Minimal Effort, Maximum Enjoyment

Like any good bark, be it of dark or white chocolate, half its beauty lies in its simplicity. All you really need are three basic ingredients, plus optional salt and sprinkles, because life is better with both. Then, it’s just one bowl, one spatula, and a microwave that stands between you and your prize. No fancy equipment or complicated steps are involved. Even on a hot summer’s day when the kitchen is a less inviting place, it’s an ideal dessert to either share or hoard.

A Zest For Life

Don’t even think about cutting back on the lemon zest. The only acceptable modification is to swap it with another citrus. Orange or lime zest are equally suitable understudies, but don’t forget more unconventional options like yuzu, buddha’s hand, pomelo, makrut lime, and of course, any combination of the aforementioned fruits, too. The raspberries may seem like the star of the show, but it’s really the zest that makes it a winning production.

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Yield: Makes 16 - 20 Servings

Lemon-Kissed Raspberry Bark

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Bright lemon zest and tart raspberries cut the sweetness of white chocolate in this breezy, bold, no-bake treat.

Prep Time 1 minute

Cook Time 1 minute

Total Time 1 minute

Ingredients

• 1 1/2 Cups (9 Ounces) Vegan White Chocolate Chips
• 1/3 Cup Freeze-Dried Raspberries
• Zest of 1 Lemon
• 1/8 Teaspoon Flaky Salt (Optional)
• Sprinkles (Optional)

Instructions

1. Line a sheet pan with parchment paper and set aside.
   
   
2. Place the white chocolate in a microwave-safe bowl and heat at full power for 1 minute. Stir thoroughly with a spatula until all the chips are completely melted.
   
   
3. Pour the melted chocolate out onto your prepared sheet pan, using your spatula to spread it into a thin layer. Sprinkle evenly with freeze-dried raspberries and lemon zest, plus salt and sprinkles if using. Lightly press them into the surface to make sure they adhere.
   
   
4. Move the sheet pan into your fridge to set up for at least 20 minutes, or freezer for 10. Break into pieces and enjoy!

Notes

White chocolate tends to melt at lower temperatures than dark chocolate, so it's best stored in an airtight container in the fridge or freezer during the warmer summer months.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Maldon, Sea Salt Flakes, 8.5 oz (240 g)
• 
  Natierra, Organic Freeze-Dried Raspberries, 1.3 oz
• 
  White Baking Mini Chips

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 20Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 16mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.