Chicken Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Creamy, spiced, and just a little unexpected, this guacamole gets a warm twist from ground cinnamon and a touch of maple syrup that somehow makes the whole thing taste even more vibrant and fresh. Ripe avocados are mashed to your preferred texture — chunky or silky smooth — then brightened with lime juice, cumin, and optional jalapeño for a gentle kick. Instead of chips, the dip gets spooned right into bell pepper strips and hollowed-out cucumber rounds, turning every bite into its own little edible vessel. It's a genuinely clever way to keep things light and grain-free without sacrificing any of the fun of a shareable snack. The whole dish comes together with nothing more than a bowl, a fork, and a knife, making it as low-effort as it is impressive on a platter. Whether you're feeding a crowd or just looking for a satisfying afternoon snack, these colorful cups deliver crunch, creaminess, and bold flavor in every single bite.
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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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