Carrageenan Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Creamy, lightly sweet, and just a little smoky, this guacamole takes a familiar dip in a genuinely unexpected direction. A touch of pure maple syrup and a whisper of cinnamon play beautifully against the richness of ripe avocado and the bright hit of fresh lime juice — it sounds unusual until you taste it, and then it makes complete sense. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of store-bought dips, dressings, and even some packaged guacamoles, so making your own from scratch is the cleanest way to stay clear of it entirely. Every ingredient here is whole and unprocessed, so there's nothing hidden to worry about. The veggie cups — bell pepper strips and hollowed cucumber rounds — double as edible serving vessels, which means no chips required and no extra dishes to wash. It's a snack or appetizer that looks impressive on a platter but comes together with just a bowl, a fork, and a knife. Fresh, vibrant, and genuinely crowd-pleasing, this one earns a permanent spot in the 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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