Honey Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a warm, unexpected twist here — creamy mashed avocado meets a whisper of cinnamon and a touch of pure maple syrup, creating a dip that feels both familiar and completely new. The maple syrup steps in as the sweetener of choice, making this entirely free of bee-derived ingredients while still delivering that subtle hint of sweetness that balances the heat from jalapeño and the brightness of fresh lime juice. Served inside crisp bell pepper strips and hollowed-out cucumber rounds, this is finger food that looks impressive on a platter without requiring any actual cooking. The veggie cups keep everything grain-free and light, so you're snacking on something genuinely nourishing rather than just a vehicle for dip. A pinch of cumin and a handful of fresh cilantro round out the flavors and give it that classic guacamole backbone you know and love. It comes together in minutes and is the kind of appetizer that disappears fast — so consider doubling the batch.
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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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