Fish Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Creamy, lightly sweet, and just a little smoky, this guacamole takes a familiar crowd-pleaser in a genuinely exciting direction. A touch of pure maple syrup and a pinch of ground cinnamon work alongside lime juice and cumin to give the avocado base a warm, complex flavor that tastes intentional rather than gimmicky. The whole thing gets spooned into crisp bell pepper strips and hollowed-out cucumber rounds, so you get a satisfying crunch with every bite and zero need for chips or crackers. It's a naturally whole-foods approach that skips grains, legumes, and anything from the sea without sacrificing a single bit of flavor or fun. Guacamole recipes that rely on store-bought seasoning packets or pre-made dips can hide all kinds of unwanted additives, but every ingredient here is straightforward and easy to verify. This is the kind of appetizer or snack that disappears fast at a gathering, and it looks stunning on a platter without requiring much effort at all.
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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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