Prime Bar Recipe

Prepare dry mix

In a large bowl, whisk together the grass-fed beef collagen protein powder, beef protein isolate (or additional collagen), almond flour, coconut flour, and optional pea/rice protein until evenly combined and free of lumps.

Warm and combine wet ingredients

In a small saucepan over low heat (or microwave-safe bowl), combine the natural peanut butter, melted coconut oil, and maple syrup (or honey). Warm gently until the mixture is pourable and smooth, about 1-2 minutes, stirring to emulsify. Remove from heat and stir in vanilla extract.

Incorporate wet into dry

Pour the warm wet mixture into the dry mix. Stir with a sturdy spatula until the mixture begins to come together. It will be thick and slightly crumbly.

Add chocolate and spices

Add the unsweetened cocoa powder, instant espresso powder (if using), sea salt, and ground cinnamon to the bowl. Mix thoroughly so the chocolate and spices are evenly distributed and the color is uniform.

Adjust texture and fold in add-ins

If the mixture is too dry to hold a shape, add the almond milk, 1 tablespoon at a time, until the dough holds when pressed (you should end up using about 2–3 tablespoons). Fold in the chopped nuts and reserve a small handful for sprinkling on top. If using chocolate chips, fold half into the batter and reserve the rest for topping or melting.

Press into pan

Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal. Transfer the mixture into the pan and press firmly and evenly with the back of a spatula or with parchment-covered hands until compact and smooth, about 1-2 minutes of firm pressure.

Optional chocolate drizzle

If using chocolate chips for topping, melt the reserved chips with 1 teaspoon coconut oil in a small bowl in 20–30 second bursts in the microwave, stirring until smooth. Drizzle or spread the melted chocolate evenly over the pressed bars and sprinkle the reserved nuts and shredded coconut on top. Chill in the refrigerator for at least 45–60 minutes, or in the freezer for 20–30 minutes, until firm.

Slice and store

Lift the set slab from the pan using the parchment overhang. Place on a cutting board and slice into 8 equal bars (for roughly 20 g protein per bar — see notes). Store bars in an airtight container in the refrigerator for up to 10 days or freeze up to 3 months. If frozen, thaw in the fridge for 30–60 minutes before eating.