Artificial Food Coloring Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a quietly unexpected upgrade here, with a whisper of cinnamon and a touch of pure maple syrup folded into creamy mashed avocado alongside bright lime juice, cumin, and fresh cilantro. The result is a dip that's familiar yet somehow more interesting — subtly warm and just a little sweet, with heat from optional jalapeño if you want it. Instead of chips, the guacamole gets spooned into bell pepper strips and hollowed-out cucumber rounds, turning every bite into a crisp, refreshing little vessel. Every single ingredient in this recipe is whole and unprocessed, so there's zero guesswork about hidden dyes or synthetic additives sneaking into your snack spread. That matters more than people realize with store-bought dips and packaged crackers, where artificial colorings can show up in the most unexpected places. This is the kind of appetizer that looks genuinely impressive on a platter without requiring much effort at all — just some chopping, mashing, and a good avocado.
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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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