Capsaicin Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a sweet, warming twist here, with a touch of maple syrup and ground cinnamon folded into creamy mashed avocado for a flavor combination that somehow feels both unexpected and completely natural. The lime juice keeps everything bright and fresh, while cumin adds just enough earthiness to round it all out. Because the jalapeño is listed as optional and can simply be left out, this recipe is genuinely easy to keep free of capsaicin without sacrificing any of the depth or excitement. Bell pepper strips and hollowed cucumber rounds stand in as the edible vessels, making this a fully grain-free, produce-forward snack that fits a paleo approach without any workarounds or substitutions. The veggie cups also mean no chips, no crackers, and no label-reading stress — just crisp, cool vegetables doing the heavy lifting. It's the kind of appetizer that disappears fast at a gathering, and nobody will miss the heat.
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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)
Can be omittedjalapeño
- 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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