Help me make this dessert dairy-free

[jaykat]

I am planning a Moroccan dinner party for 8. I have organised the menu and chosen a dessert, but some of my guests wont have dairy after having eaten meat (which will be in the main course). So I have chosen a dessert that I am trying to convert into dairy free. It is a Chocolate, Date and Almond Filo Coil (recipe here:
http://desarapen.blogspot.com/2005/10...

)

The problematic ingredient is butter. I am wondering that given that I am working with filo (phyllo) pastry, should I substiute margerine (which I never use, for anything) or oil? And if oil, which type?

All ideas appreciated! Thanks!

[milklady]

I've successfully made vegan baklava and the like with canola or other light tasting oils. But I'm sure that margarine will work too.

[Kajikit]

Looking at that recipe, dairy-free margarine should work just fine. Just make sure your chocolate is dairy-free as well!

[Karl S]

Margarine. Oil will be greasier and won't have the water that margarine and butter have to help create a better texture. I would not get snobby over margarine - it's not going to kill anyone, and it has served a important role in kosher baking over the past century.

[cheesecake17]

I agree with the margarine- most of what I bake is margarine based so that it can be parve. Just make sure that you pick a non dairy margarine.

[GilaB]

Yes, non-dairy margarine is harder to find than you might think! Earth Balance Vegan Buttery Sticks are both non-partially-hydrogenated and non-dairy; Fleischman's Unsalted (although not their other flavors) is non-dairy as well.

[cheesecake17]

I use both of those, but usually Fleischman's. It's less expensive and easier to find.

[fmed]

How about marzipan and/or almond butter (as a butter replacement) for the filling (reduce the sugar if using marzipan) and almond oil for the phyllo? Otherwise maragarine.

[weezycom]

that almond theme sounds great (I would go with the almond butter instead of marzipan for the texture)