Gut Friendly Paleo Cinnamon-Maple Guacamole Veggie Cups
This snack is a genuinely fun twist on classic guacamole — creamy mashed avocado gets a warm, unexpected lift from ground cinnamon and a touch of maple syrup, balanced by bright lime juice and earthy cumin. The result is a dip that feels a little indulgent but is built entirely from whole, clean ingredients your gut will actually appreciate. Bell pepper strips and hollowed cucumber rounds stand in for chips, giving you a satisfying crunch without any grains, seed oils, or processed crackers in sight. Because every component is fresh and unprocessed, there's no label-reading anxiety — just real food doing its job beautifully. The optional jalapeño adds a gentle kick that plays surprisingly well against the cinnamon-maple sweetness, and the fresh cilantro ties everything together. It's the kind of appetizer or afternoon snack that looks impressive on a platter but comes together with almost no 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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