Lupin Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Creamy, lightly sweet, and kissed with warm spice, this guacamole takes a familiar dip in a genuinely exciting direction. A touch of maple syrup and ground cinnamon alongside the classic lime and cumin creates a flavor that's bright, complex, and completely addictive. Instead of chips, ripe bell pepper strips and hollowed cucumber rounds do the scooping — making every bite fresh, crunchy, and naturally grain-free. It's the kind of snack that disappears fast at a party but is also easy enough to throw together for a solo afternoon snack. Because every ingredient here is a whole food — ripe avocados, fresh herbs, simple spices — there's no need to scan labels for hidden fillers or legume-derived additives that can sneak into packaged dips and seasonings. The jalapeño is optional, so you can dial the heat up or down depending on your crowd. Serve it immediately for the best color and texture, though the guacamole holds up well if you press plastic wrap directly against the surface.
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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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