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:
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!