Coconut Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a surprisingly delicious upgrade here, with a whisper of cinnamon and a touch of maple syrup stirred right into the creamy avocado base. The result is a dip that's warm and subtly sweet without losing any of that bright, zesty character from the lime juice and fresh cilantro. Serving it in bell pepper strips and hollowed-out cucumber rounds keeps things fresh and crunchy while skipping chips entirely — which also means this is naturally grain-free and fits a paleo approach without any workarounds. Many store-bought guacamoles and flavored dips sneak in additives or oils that can be hard to vet, so making your own from whole ingredients puts you fully in control. The jalapeño is optional, so you can dial the heat up or down depending on your crowd. This is the kind of colorful, no-fuss appetizer that disappears fast at a party but is just as satisfying as a quick snack at home.
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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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