Gluten Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a surprising and genuinely delicious upgrade here, with a touch of maple syrup and ground cinnamon folding into the creamy avocado base alongside lime juice, cumin, and fresh cilantro. The result is a dip that's subtly sweet, a little smoky, and completely addictive — nothing like the standard bowl you'd bring to a party. Instead of chips, bell pepper strips and hollowed-out cucumber rounds do all the scooping work, making this a naturally grain-free, whole-food snack from start to finish. There's no need to scan labels for hidden gluten sources or worry about cross-contact from crackers or tortilla chips — the entire recipe is built around fresh produce. The cucumber cups add a cool, crisp contrast to the rich guacamole, while the bell pepper rings bring a little sweetness and satisfying crunch. It's an impressive-looking platter that comes together with minimal effort, and the cinnamon-maple twist makes it genuinely memorable rather than just another avocado mash.
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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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