Lactose Free Paleo Cinnamon-Maple Guacamole Veggie Cups
This vibrant appetizer brings a genuinely unexpected twist to classic guacamole — a whisper of cinnamon and a touch of maple syrup that somehow make the creamy avocado taste even richer and more complex. Fresh lime juice keeps everything bright, while cumin and optional jalapeño add just enough warmth to balance the subtle sweetness. Instead of chips, the guacamole gets spooned into crisp bell pepper strips and hollowed cucumber rounds, turning each bite into its own little vessel of flavor. It's a clever, naturally dairy-free approach that doesn't require any substitutions or label-checking — every ingredient is clean and straightforward from the start. The whole thing comes together in one bowl with no cooking required, making it an effortless option for parties, snack spreads, or a light lunch. Colorful, fresh, and genuinely crowd-pleasing, these cups look far more impressive than the effort they actually take.
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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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