Hazelnut Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a genuinely unexpected upgrade here, with a whisper of cinnamon and a touch of pure maple syrup folded into creamy mashed avocado for a dip that's sweet, savory, and a little addictive. The lime juice keeps everything bright while the cumin and optional jalapeño add just enough depth to make you go back for another scoop. Instead of chips, bell pepper strips and hollowed-out cucumber rounds do the heavy lifting as edible vessels — crunchy, fresh, and completely grain-free. It's a smart, no-cook approach that keeps the whole spread light and naturally whole-food from start to finish. For anyone navigating nut-free snacking, this is the kind of recipe that requires zero label-reading stress — every ingredient is straightforward and easy to verify. It works beautifully as a party appetizer, a lunchbox addition, or an afternoon snack that actually feels a little special.
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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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