Brazil Nut Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Creamy, lightly sweet, and just a little smoky, this guacamole takes a familiar crowd-pleaser and gives it a genuinely surprising twist. A touch of maple syrup and a whisper of cinnamon play beautifully against the richness of ripe avocado and the bright hit of fresh lime — it sounds unexpected, but the combination just works. Spooned into crisp bell pepper strips and hollowed-out cucumber rounds, you get a built-in vessel that keeps things fresh, portable, and completely grain-free. Packaged dips and snack trays can be a minefield of hidden additives and shared-facility warnings, so making this from scratch with whole, recognizable ingredients is a genuinely stress-free move. The jalapeño is optional, which makes it easy to dial the heat up or down depending on your crowd. Everything comes together with a fork and a cutting board — no cooking required — so it's as low-effort as appetizers get while still feeling a little special.
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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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