Almond Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a warm, unexpected twist here — a touch of maple syrup and a whisper of cinnamon turn a classic dip into something genuinely surprising without straying from clean, whole-food ingredients. The creamy avocado base is brightened by fresh lime juice, grounded by cumin, and finished with cilantro and optional jalapeño for a little heat. Instead of chips, bell pepper strips and hollowed cucumber rounds do the scooping, making every bite crisp, refreshing, and completely grain-free. It's a smart, naturally tree-nut-free option that doesn't rely on any packaged snack foods where hidden ingredients can sneak in. The veggie cups also make this a genuinely beautiful platter — colorful, sturdy, and easy to pass around at a party or set out for afternoon snacking. Assembly is straightforward: mash, season, taste, and spoon — no cooking required.
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Learn more →Ingredients
4 servings
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice
- 1 tsp pure maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- 1 small jalapeño, seeded and finely minced (optional)
- 2 tbsp fresh cilantro, finely chopped
For the veggie cups
- 3 medium bell peppers (any color), cut into 1 ½-inch wide strips or rings to form cups
- 1 large english cucumber, cut into 1-inch thick rounds
Instructions
- 1
Cut the bell peppers into 1½-inch wide strips or rings, trimming the bottoms flat if needed so they sit upright. Cut the cucumber into 1-inch thick rounds and use a small spoon to scoop a shallow well in the center of each round, leaving the base intact. Arrange all the veggie cups on a serving platter.
- 2
Place the avocado flesh in a medium mixing bowl and mash with a fork to your preferred texture — chunky or smooth.
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