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.
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Ingredients
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Base & Dry
Fats & Sweeteners
Flavor & Texture Boosters
Optional Finished Glaze
Method
Prepare Ingredients
Toast almond meal (optional)
If you want a slightly toasted note, spread the almond meal on a baking sheet and toast in a 325°F (160°C) oven for 6–8 minutes until fragrant. Cool completely before using.
Pit and finely chop Medjool dates if not pre-chopped. Measure out collagen and colostrum powders, cocoa, and other dry ingredients.
Make the Binding Mix
Melt fats and combine sweeteners
In a small saucepan over low heat, gently warm the 4 tbs of grass-fed tallow until melted. Add 3 tbs raw honey and 1 tsp vanilla extract, stirring until smooth and combined. Remove from heat. If mixture is too thick to coat dry ingredients, warm 1–2 tbs date syrup or additional honey and stir in as needed to reach a thick but pourable consistency.
Combine dry ingredients
In a large mixing bowl, whisk together 1 cup collagen powder, 1/2 cup colostrum powder, 1/2 cup almond meal, 2 tbs cocoa powder, 1/4 tsp cinnamon and 1/2 tsp sea salt until evenly distributed. Fold in the finely chopped dates and optional chocolate chips so they are evenly dispersed.
Incorporate wet and bind
Pour the warm tallow-honey mixture over the dry mix. Using a flexible spatula or clean hands, mix vigorously until all dry powder is evenly moistened and the mixture clumps together when pressed. If still crumbly, add warmed date syrup/honey 1 tsp at a time (up to the indicated 2 tbs) until it holds together but is not greasy.
Forming the Bars
Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal. Transfer the mixture into the prepared pan.
Press the mixture firmly and evenly into the pan using the back of a spatula or a piece of parchment paper to compact it tightly. Aim for a thickness of roughly 1/2 inch so bars will be dense and hold 20 g protein per serving.
Refrigerate the pan for at least 60 minutes (or freeze 20–30 minutes) until the mixture is firm to the touch.
Optional Chocolate Glaze
If glazing: melt 3 oz chopped dark chocolate with 1 tbs tallow in a heatproof bowl over a simmering water bath or in 20-second bursts in the microwave, stirring between bursts until smooth.
Remove the set bar slab from the pan using the parchment overhang and place on a cutting board. Cut into 8 equal bars (for generous 20 g protein servings) or 10 for slightly smaller portions. Place bars on a parchment-lined tray.
Spoon or dip the tops of each bar into the melted chocolate, then return to the refrigerator for 10–15 minutes until the glaze is firm.
Storage & Serving
Store finished bars in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Let thaw 5–10 minutes at room temperature before eating if frozen.
Serve chilled or at cool-room temperature. Each bar (if divided into 8) delivers approximately 20 g of complete protein from the combination of collagen, colostrum and tallow-associated amino acids and added ingredients.