Caffeine Free Paleo Cinnamon-Maple Guacamole Veggie Cups
This snack platter is the kind of thing that disappears before you even sit down. Creamy mashed avocado gets a warm, unexpected twist from ground cinnamon and a touch of maple syrup, balanced by bright lime juice, cumin, and fresh cilantro — it's guacamole, but elevated in the best possible way. Instead of chips, the dip is spooned right into crisp bell pepper strips and hollowed-out cucumber rounds, turning every bite into its own little vessel. The whole thing is naturally free of any stimulants, so it works beautifully as an afternoon snack or party appetizer without any of the jittery ingredients that can sneak into processed dips and packaged snacks. It's also completely grain-free and built entirely from whole, recognizable ingredients, which makes it a crowd-pleaser across a lot of different eating styles. The prep is straightforward — mash, mix, and fill — and the colorful platter looks genuinely impressive with almost no effort. Whether you're feeding a crowd or just treating yourself, this one is worth keeping in your regular rotation.
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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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