Prime Bar Recipe
Recipe information
Make Prime Bar in just 1h 30m. 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
Base & Dry Mix
Wet & Binding Ingredients
Optional Add-ins & Finish
Base & Dry Mix
1. Measure and combine dry ingredients
In a large bowl, whisk together the grass-fed beef collagen powder, colostrum powder, almond flour, unsweetened cocoa powder, and 1/2 tsp fine sea salt until evenly distributed. Break up any clumps so the dry mix is uniform.
Wet & Binding Ingredients
2. Soften and puree dates
If the Medjool dates are not very soft, soak them in warm water for 10 minutes, then drain. Place the peeled/softened dates in a food processor and pulse until they form a smooth, slightly sticky paste. Scrape down the bowl as needed.
3. Bloom gelatin
Place 2 tablespoons grass-fed beef gelatin in a small heatproof bowl. Pour 1/4 cup hot (not boiling) water over the gelatin, stir briefly, and let sit 3–5 minutes to bloom until the gelatin absorbs the water and becomes spongy.
4. Melt tallow and combine sweeteners
Warm 1/2 cup grass-fed tallow gently in a small saucepan or microwave until liquid but not hot. Stir in 1/2 cup raw honey and 1 teaspoon vanilla extract until homogeneous. Add the bloomed gelatin to the warm tallow/honey mixture and stir until the gelatin fully dissolves and the mixture is smooth (if needed, gently heat on the lowest setting for 10–20 seconds—do not boil).
5. Combine wet with date paste
Add the date paste from the food processor to the tallow/honey/gelatin mixture and blend with a spatula or pulse briefly in the food processor until fully incorporated and glossy. The mixture should be thick and sticky.
Assembly
6. Bring dry and wet together
Pour the wet/date mixture into the bowl with the dry mix. Using a sturdy spatula or the food processor on low, fold and press until a uniform, slightly tacky dough forms. If the mixture seems too dry, add up to 1 tablespoon warm water or a teaspoon more melted tallow; if too wet, add 1–2 tablespoons almond flour or 1–2 teaspoons collagen powder.
7. Add optional mix-ins
Stir in cacao nibs or finely chopped dark chocolate and the optional extra colostrum crumbles now, reserving a few nibs/chocolate bits to press on top for appearance. Taste and adjust salt, adding up to an extra 1/4 teaspoon sea salt if desired.
8. Press into pan
Line an 8x8 inch (20x20 cm) square pan with parchment paper, leaving an overhang. Transfer the bar mixture into the pan and press firmly and evenly into a compact, level mass (use a second piece of parchment and a flat-bottomed glass to press down for uniform density). Sprinkle a light pinch of sea salt and the reserved nibs/chocolate on top and press gently to adhere.
9. Chill to set
Refrigerate the pan for at least 60 minutes, or until firm to the touch. For faster setting, place in the freezer for 20–30 minutes. The gelatin, tallow, and honey matrix will firm up to form a dense, sliceable bar.
10. Slice and store
Lift the hardened slab from the pan using the parchment overhang. Place on a cutting board and cut into 12 equal bars (for 12 servings) or into 8 larger bars as desired. Store bars in an airtight container in the refrigerator for up to 2 weeks, or freeze up to 3 months. If frozen, thaw in the fridge for 1–2 hours before eating.
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