Prime Bar Recipe
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.
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Ingredients
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Base & Protein
Sweeteners & Binding
Texture & Add-ins
Method
Base & Protein
Melt and combine fats
Gently warm the beef tallow in a small saucepan over low heat until fully melted (do not boil). Remove from heat and let cool for 3–4 minutes so it is warm but not hot.
Bloom gelatin
Place the beef gelatin (2 tbs) in a small bowl and add 2 tablespoons of warm water. Stir and let sit 3–5 minutes until it blooms and becomes spongy.
Mix protein powders
In a medium mixing bowl, whisk together the collagen peptides (1 cup) and colostrum powder (1/2 cup) until uniform and free of lumps.
Stir the bloomed gelatin into the slightly cooled melted tallow until fully dissolved, then immediately whisk the tallow/gelatin mixture into the bowl with the collagen and colostrum until evenly combined and smooth.
Sweeteners & Binding
Process dates
Place the pitted Medjool dates (1 cup) and 2 tablespoons of warm water in a food processor. Pulse until they form a smooth, sticky paste. Scrape down the bowl as needed.
Combine sweeteners
In a small saucepan over low heat, warm the honey (1/2 cup) with the cocoa powder (3 tbs), vanilla (1 tsp), and sea salt (1/2 tsp), whisking until smooth and just warm (do not boil). Remove from heat.
Fold the date paste into the warmed honey-cocoa mixture until fully incorporated. Then add this sweet binder into the protein/tallow mixture and stir vigorously until you have a homogenous, slightly thick batter. The warm temperature helps everything marry; if mixture begins to firm, gently rewarm for a few seconds.
Texture & Add-ins
Add nuts and coconut
Fold in the chopped roasted almonds (1/2 cup) and shredded coconut (2 tbs, if using) until evenly distributed. Taste and adjust salt or vanilla if needed.
Set in pan
Line an 8x8-inch pan with parchment paper leaving overhang on two sides. Press the mixture firmly and evenly into the pan using the back of a spatula or clean hands (lightly dampen hands to prevent sticking). Aim for an even thickness of about 1/2 inch for bar-size portions.
Chill
Refrigerate the pan for at least 2 hours, or until fully set and firm. For a firmer bar, chill 4 hours or overnight.
Cut
Lift the set slab from the pan using the parchment overhang. Place on a cutting board and cut into 8 equal bars (for larger bars) or 12 for smaller portions. Wipe the knife between cuts for clean edges.
Optional chocolate coating
If coating: temper or gently warm the dark chocolate (1/2 cup) until smooth. Dip the tops of each bar into the chocolate or drizzle it over the bars. Place coated bars on parchment and chill another 15–20 minutes until chocolate sets.
Store the bars in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Let frozen bars thaw 10–15 minutes before eating.