Chestnut Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Creamy, lightly sweet, and just a little smoky, this guacamole takes a familiar dip in a genuinely exciting direction. 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 juice — it sounds unexpected, but the combo just works. Spooned into crisp bell pepper strips and hollowed cucumber rounds, it becomes a snack that's as pretty on a platter as it is satisfying to eat. No chips, no crackers, no fuss — the veggie cups do all the heavy lifting and keep things light and fresh. For anyone navigating tree nut concerns, this kind of recipe is a genuine relief: every ingredient here is straightforward produce and pantry staples, with zero ambiguity about what's in it. The optional jalapeño adds a gentle kick if you want it, and the cilantro ties the whole thing together with a pop of herby brightness. It's the kind of appetizer that disappears fast, so you might want to make a double batch.
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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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