Gelatin Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a warm, unexpected twist here — a whisper of cinnamon and a touch of pure maple syrup folded into creamy mashed avocado creates a flavor that's somehow both familiar and completely new. Fresh lime juice keeps everything bright, while cumin and optional jalapeño add just enough depth and heat to balance the subtle sweetness. The whole thing comes together in one bowl with nothing more than a fork, which means you're minutes away from something genuinely impressive. Instead of chips, bell pepper strips and hollowed cucumber rounds do the scooping — they're sturdy, refreshing, and turn this into a naturally grain-free, whole-food snack or appetizer. It's the kind of dish that disappears fast at a party, and nobody needs to know how little effort went into it. Every ingredient is straightforward and plant-based, so there's no need to scan labels for hidden additives or worry about what's lurking in a store-bought dip.
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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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