***see recipe update below for raw cacao/coconut sugar substitutions!
I recently made this recipe using coconut sugar and raw cacao powder in place of the cocoa powder and cane sugar. It comes out a little more like a milk chocolate in flavour rather than a dark chocolate, and I did need to add some more water to get a pour-able consistency, more like 3 cups. The coconut sugar helps keep the Glycemic Index (GI) lower. (coconut sugar has a GI level of about 35, evaporated cane juice falls somewhere around 43)