Ginger Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Creamy, vibrant, and just a little unexpected, this guacamole gets a warm, sweet twist from ground cinnamon and a touch of pure maple syrup — a combination that sounds surprising but tastes completely natural alongside ripe avocado and fresh lime juice. Cumin and a hint of jalapeño keep things savory and grounded, while fresh cilantro brightens every bite. Instead of chips, the guacamole is spooned into crisp bell pepper strips and hollowed cucumber rounds, making each little cup its own self-contained snack. It's a genuinely clever way to keep things grain-free and paleo-friendly without sacrificing any of the fun. For anyone avoiding ginger, this recipe is a clean win — every ingredient is straightforward, with no hidden spice blends or store-bought sauces that might sneak it in. The whole thing comes together in one bowl with minimal prep, and the colorful platter looks impressive enough to bring to a party or a casual weekend gathering. Fresh, wholesome, and just a little playful, this is the kind of dish that disappears fast.
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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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