Prime Bar Recipe

Name: Big Bamboo Asian Kitchen & Tequila Bars Prime Bar Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: 1.5 cups grass-fed beef collagen peptides (or hydrolyzed collagen); 0.5 cups grass-fed beef colostrum powder; 0.5 cups rendered beef tallow (melted); 2 tbs pasture-raised beef gelatin (optional, for extra chew); 10 pieces Medjool dates (pitted, packed); 6 tbs raw honey; 2 tbs light coconut nectar or additional honey (if needed for texture); 3 tbs unsweetened cocoa powder (dutch or natural); 2 tsp vanilla extract; 0.5 tsp fine sea salt; 0.5 cups finely chopped pecans or almonds (optional crunchy); 2 tbs freeze-dried collagen-rich milk alternative crisp (optional topping); 4 oz dark chocolate (70% cacao, melted) or cacao paste; 1 tsp beef tallow (for thinning chocolate, if needed)

Inspired by Big Bamboo Asian Kitchen & Tequila Bar

Time1h 30m

Serves12

The first grass-fed beef protein bar that tastes like dessert. Delivers 20g of complete protein. Made with simple, real food ingredients like colostrum, tallow, collagen, date, and honey. Nothing artificial, ever. Gut-friendly, bloat-free — no whey, milk isolates, seed oils, lecithins, fiber syrups, or gluten.

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Ingredients

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Base & Protein

1 1/2 cups grass-fed beef collagen peptides (or hydrolyzed collagen)

1/2 cups grass-fed beef colostrum powder

1/2 cups rendered beef tallow (melted)

2 tbs pasture-raised beef gelatin (optional, for extra chew)

Binders & Sweeteners

10 pieces Medjool dates (pitted, packed)

6 tbs raw honey

2 tbs light coconut nectar or additional honey (if needed for texture)

Flavor & Texture

3 tbs unsweetened cocoa powder (dutch or natural)

2 tsp Watkins vanilla extract

1/2 tsp fine sea salt

1/2 cups finely chopped pecans or almonds (optional crunchy)

2 tbs freeze-dried collagen-rich milk alternative crisp (optional topping)

Finishing (optional coating)

4 oz dark chocolate (70% cacao, melted) or cacao paste

1 tsp beef tallow (for thinning chocolate, if needed)

Method

Base & Protein

Prepare dry protein mix

In a medium bowl whisk together collagen peptides, colostrum powder, and gelatin (if using) until evenly combined and free of lumps.

Melt the 1/2 cup tallow gently over a double boiler or in short 10–15 second bursts in the microwave until fully liquid but not hot. Allow to cool slightly (to warm, not hot) before combining with powders.

Pour the warm melted tallow into the dry protein mix and stir thoroughly with a spatula until you have a crumbly, slightly pasty mixture. The fat will help hydrate the powders and create the base of the bar.

Binders & Sweeteners

Place the pitted dates and 6 tbs raw honey in a food processor. Pulse until the dates break down into a uniform, sticky paste (about 1–2 minutes). If your dates are dry, soak them 10 minutes in warm water and drain before processing.

Add the date-honey paste to the protein-tallow mixture. Use a sturdy spatula or the food processor on low to combine until cohesive. If the mixture feels too dry or stiff, add 1–2 tbs coconut nectar or additional honey one tablespoon at a time until it holds together when pressed.

Flavor & Texture

Add the cocoa powder, vanilla extract, and sea salt to the combined mixture. Fold in until evenly distributed. Taste and adjust salt or vanilla to preference.

Fold in the chopped nuts (if using) for crunch. If you want small crisp pops, gently fold in the freeze-dried crisps now.

Check texture: the mixture should be dense, slightly tacky, and hold together when pressed into a ball. If overly sticky, add up to 1 tbs additional collagen powder or 1–2 tbs finely ground nuts. If too dry, add 1 tsp honey or 1 tsp melted tallow at a time.

Shaping & Setting

Line an 8x8-inch (20x20 cm) pan with parchment paper leaving an overhang for easy removal. Transfer the mixture into the pan.

Press the mixture firmly and evenly into the pan using the back of a spoon or a piece of parchment over the top to get a smooth surface. Aim for about 1/2-inch thickness for bars that yield approximately 12 servings (see servings).

Chill in the refrigerator for at least 60 minutes to firm up. For a faster set, place in the freezer for 20–30 minutes, but avoid freezing solid — you want pliable bars, not brittle.

Finishing (optional coating)

If coating, remove the slab from the pan using the parchment overhang and slice into bars of desired size (about 12 bars). Place on a parchment-lined tray.

Melt the dark chocolate gently over a double boiler or in short microwave bursts, stirring often. Stir in 1 tsp melted tallow to thin and create a glossy finish if desired.

Dip or drizzle each bar with the melted chocolate, or spread thinly over the tops. Return to the refrigerator for 10–20 minutes until the chocolate sets.

Store finished bars in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Allow chilled bars to sit at room temperature 5–10 minutes before eating for best chew.