Great brazil nut bar recipe from Dr. Mark Hyman's book, The Blood Sugar Solution, but it's too sweet for my low-sugar palate. I tried increasing the cashew butter and decreasing the honey, but the bars fell apart. Coconut nectar didn't work either. Any ideas? Love this recipe. Thanks! 1 cup natural smooth cashew butter 1 1⁄2 cups whole brazil nuts 3⁄4 cup honey 1⁄2 cup raw shelled pumpkin seeds 1⁄2 cup sliced almonds 1⁄2 cup raw shelled sunflower seeds 1⁄2 cup ground flax seed 1⁄3 cup dried organic cranberries 1 teaspoon ground cinnamon 2 cups gluten-free crispy brown rice cereal In the bowl of a food processor, add Brazil nuts and pulse until nuts are ground into a fine powder. Place in a large mixing bowl. Add the pumpkin seeds, almonds, sunflower seeds, flaxseeds, cranberries, cinnamon, and cereal to the bowl. In a large saucepan on the stove, add the cashew butter and honey and heat until very hot and bubbling. Transfer this mixture to the mixing bowl and mix together using a wooden spoon. Immediately press mixture firmly into the baking dish (wear rubber gloves if needed). Let cool in refridgerator. Cut into 16 pieces and serve. Wrap each bar individually with wax paper and store in the freezer.