Prime Bar Recipe

Soften dates

If dates are dry, place chopped dates in a small bowl and cover with just-boiled water. Let soak for 10 minutes, then drain thoroughly and pat dry. This softens them for easier blending and a smoother bar texture.

Toast nuts: Spread pecans (or almonds) on a baking sheet and toast in a 170°C (340°F) oven for 6–8 minutes until fragrant. Let cool, then chop finely. Measure out shredded coconut and set aside.

Bloom gelatin/collagen

Place gelatin (or collagen) in a medium heatproof bowl. Warm 80 ml of water (just below simmer) and pour over gelatin. Stir until fully dissolved and smooth. If using hydrolyzed collagen (which dissolves cold), warm water will still help integrate it with the fats and syrups.

Melt tallow and combine syrups

In a small saucepan over low heat, gently melt the 80 g of tallow. Stir in honey and vanilla until fully combined and fluid. Remove from heat.

Combine dry powders

In a mixing bowl, whisk together colostrum powder, cocoa powder, sea salt, and cinnamon until even.

Blend dates

Place drained dates in a food processor and pulse until they form a sticky paste. Scrape down the sides as needed. If you don’t have a food processor, chop very finely and mash with a fork until cohesive.

Assemble wet and dry

To the bowl with the dissolved gelatin, add the melted tallow+honey mixture, then immediately whisk in the colostrum/cocoa/salt mixture until smooth. Add the date paste and continue to stir or beat with a spatula until a uniform, thick batter forms. The mixture should be pourable but dense.

If the mixture seems too stiff, warm it briefly over a double boiler for 15–30 seconds and stir; if too thin, add 5–10 g extra collagen/gelatin or 10–15 g additional finely chopped dates to firm it.

Fold in add-ins

Fold chopped toasted nuts and shredded coconut into the batter until evenly distributed. Reserve a tablespoon of nuts/coconut for topping, if desired.

Press into pan

Line an 8x8-inch (20x20 cm) square pan with parchment paper, leaving an overhang for easy removal. Pour the mixture into the pan and use an offset spatula or back of a spoon to press it evenly to the corners and smooth the top. Sprinkle reserved nuts/coconut and a light pinch of coarse sea salt on top.

Chill to set

Refrigerate the pan for at least 2 hours, or until fully firm. For a firmer, drier bar, chill 4 hours or overnight. If you prefer a firmer bite similar to commercial protein bars, place the pan uncovered in the refrigerator for 6–8 hours.

Trim and slice

Use the parchment overhang to lift the set slab out of the pan. Place on a cutting board and trim the edges for neat bars. With a sharp knife, cut into 10 equal bars (each will deliver approximately 20 g protein depending on exact ingredient brands and yields). Wipe the knife clean between cuts to keep edges tidy.

Optional glaze/drizzle

If using the extra 10 g melted tallow, brush a thin layer over the top of each bar or drizzle thin ribbons. Sprinkle a final pinch of coarse sea salt on each bar. Let the brushed/drizzled bars rest 10–15 minutes in the fridge so the topping sets.

Store bars in an airtight container in the refrigerator for up to 10 days, or freeze individually wrapped for up to 3 months. Thaw in the fridge before eating.