Dairy Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Creamy, lightly sweet, and kissed with warm spice, this guacamole takes a familiar crowd-pleaser somewhere genuinely unexpected. A touch of pure maple syrup and a whisper of cinnamon work alongside the lime and cumin to create a dip that feels fresh and a little surprising without being weird about it. The whole thing comes together in one bowl — just mash, stir, and taste — making it one of those recipes that looks impressive but barely asks anything of you. Instead of chips, bell pepper strips and hollowed-out cucumber rounds do the scooping, turning every bite into a crisp, refreshing vessel that keeps things light and naturally free of any dairy concerns. There's no butter, no cream, no cheese — just ripe avocados and pantry staples doing all the heavy lifting. It's the kind of snack or appetizer that disappears fast at a party, especially once people realize the guacamole has a little something extra going on that they can't quite place.
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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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