Eggless Paleo Cinnamon-Maple Guacamole Veggie Cups
This vibrant appetizer takes classic guacamole somewhere unexpected — a whisper of maple syrup and a pinch of cinnamon give the creamy avocado base a warmly sweet, slightly exotic edge that keeps people reaching for just one more cup. Bell pepper strips and hollowed cucumber rounds stand in as the vessels, making every bite naturally crisp, refreshing, and completely grain-free. The whole thing comes together in one bowl with nothing more than a fork and a good mash, so it's as low-effort as party food gets. Because every ingredient here is whole and plant-based, there's zero concern about hidden egg derivatives that can sneak into store-bought dips or pre-made snack trays. The jalapeño is optional, so you can dial the heat up or down depending on your crowd, and a squeeze of extra lime at the end keeps the avocado beautifully bright. It's the kind of colorful, crowd-pleasing platter that disappears fast — and nobody will miss the chips.
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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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