Recipe: Raw Brownie Bites with Cookbook Author, Jules Aron

Every 4th Wednesday of the month, Jackson Hall partners with Books & Books for “Wellness Wednesday.”  On May 23rd, we welcomed author, Jules Aron, to showcase and discuss her many cookbooks.

Lifestyle photography by Coco Prop Shop

Books & Books, the highly regarded independent bookstore, collaborates with Jackson Hall in the positivity library, and brings in featured authors once a month, or more. Established in Coral Gables, the locally owned bookstores are so special due to their mission: “Our stores are dedicated to building a community of writers and readers, issues and ideas,” making them a perfect partner for Jackson Hall.   

Jules Aron is

Lifestyle photography by Coco Prop Shop

the best-selling author of Zen and Tonic: Savory and Fresh Cocktails for the Enlightened Drinker and Vegan Cheese, Simple, Delicious, Plant-Based Cheese Recipes and her newly released Pretty Zen Collection: Nourish and Glow, Naturally Beautifying Foods & Elixirs and Fresh and Pure, Organically Crafted Beauty Balms & Cleansers. She holds a Masters degree from New York University, is a Certified Yoga, Qigong & Traditional Chinese Medicine Practitioner, and is a Certified Health & Nutrition Coach from The Institute of Integrative Nutrition. Aron has been featured in The New York Post, The Today Show, Buzzfeed, HuffPost Life, NBC and ABC News, Well + Good and Mindbodygreen and is a regular contributor to Woman’s World Magazine, Thrive Magazine as well as other national media outlets.

If you missed Jules Aron at Jackson Hall, here is the recipe from her demo: Raw Brownies

1 ½ c Walnuts

Sea Salt

8 Medjool Dates, pitted

1/3 Raw Cacao Powder

1 tsp Vanilla Extract

2 tsp Water

Chop ¼ c of the walnuts and set aside. Put the remaining walnuts and salt in a food processor or blender and process until finely ground. Add the dates and process until the mixture sticks together. Add the cacao powder, vanilla extract and water and process to distribute. Transfer the mixture to a glass container and pack it evenly. Use the reserve walnuts to spread on top. Place in the refrigerator to cool. Cut into squares before serving.

Join us every Wednesday around lunchtime for “Wellness Wednesdays” at Jackson Hall, and every 4th Wednesday for our Books & Books collaboration. Next month, we welcome Chef Richard Ingraham.

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