The foundation bar taught inside the Blueprint: a 2-protein blend, one fat base, date-bound. No preservatives, no gums, no fillers, no added water.
Ingredients
- Pea protein powder – 100g
- Brown rice protein powder – 50g
- Almond butter, smooth unsweetened – 100g
- Pitted dates, soft, good quality (Medjool recommended) – 120g
- Fine salt – 1/2 tsp
- Vanilla extract (optional) – 1/2 tsp
Method
- Use good quality, soft dates. This is what makes the bar bind without needing any added liquid. Medjool dates work best, so don’t skimp here.
- Blend the dates with the salt into a thick, smooth paste.
- Add the almond butter and vanilla. Mix until fully combined and glossy.
- Whisk the pea and brown rice protein together separately, then fold into the wet mixture in two batches by hand. This is dough, not batter, so don’t overmix.
- Check the texture. It should hold together when pressed, not crumble and not stick heavily. Too dry: your dates weren’t soft enough, use fresher, better-quality dates next time. Too wet: add 1 tsp extra pea protein.
- Press evenly into a lined 15x15cm tray, about 1.5cm thick. Chill for at least 1 hour.
- Cut into 10 bars. Store airtight in the fridge for up to 7 days.
Approx. per bar (37g): ~149 kcal, ~14g protein, ~6.3g fat, ~11.5g carbs.
This is the entry-level formula. Pea protein alone can taste chalky and dry; brown rice protein balances the amino profile and softens that chalkiness. It works, but it’s the floor of what’s possible.
This Recipe Is One Formula, From One Base
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