Cashew Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a warm, unexpected twist here with a touch of maple syrup and ground cinnamon folded right into the mash alongside classic lime, cumin, and fresh cilantro. The result is a dip that's subtly sweet, gently spiced, and still unmistakably creamy — the kind of thing that disappears fast at any gathering. Instead of chips, the guacamole gets spooned into bell pepper strips and hollowed-out cucumber rounds, turning every bite into a crisp, edible vessel that keeps things light and entirely grain-free. It's a smart, no-cook assembly that looks impressive on a platter without requiring much effort at all. For anyone navigating tree nut concerns, this recipe is naturally in the clear — every ingredient is a whole food with nothing processed or hidden to second-guess. The optional jalapeño adds a little heat if you want it, but the dish is just as satisfying kept mild. Fresh, vibrant, and genuinely fun to eat, these cups work equally well as a party appetizer or a clean, snackable lunch.
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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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