Emulsifier Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a warm, unexpected twist here — a touch of pure maple syrup and a whisper of cinnamon fold right into the creamy mashed avocado, creating a dip that's somehow both familiar and completely surprising. The flavor is rich and bright at once, balanced by fresh lime juice, cumin, and a hit of cilantro that keeps everything tasting clean and vibrant. Instead of chips, bell pepper strips and hollowed-out cucumber rounds do the scooping, making every bite naturally crisp and refreshing. For anyone navigating emulsifier-free eating, this recipe is a genuine win — every single ingredient is whole and unprocessed, with zero need for store-bought condiments or packaged dips that often sneak in additives. The jalapeño is optional, so you can dial the heat up or leave it out entirely depending on your crowd. It's the kind of appetizer that disappears fast at a gathering, and nobody needs to know it took almost no effort to pull together. Fresh, colorful, and genuinely craveable.
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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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