Mushroom Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a genuinely unexpected upgrade here, with a whisper of cinnamon and a touch of maple syrup folded right into the creamy avocado base alongside bright lime juice, cumin, and fresh cilantro. The result is a dip that's subtly sweet, a little smoky, and completely addictive — the kind of thing guests will ask about before they even finish their first bite. Instead of chips, bell pepper strips and hollowed-out cucumber rounds do the scooping, turning every serving into a tidy, edible little vessel that keeps things light and fresh. This is the sort of recipe that works beautifully for anyone navigating whole-food eating, since every single ingredient is clean, produce-forward, and exactly what it says it is — no hidden fillers or processed additions to second-guess. The jalapeño is optional, so you can dial the heat up or down depending on your crowd. It comes together in one bowl with a fork, which means minimal cleanup and maximum payoff for a party snack or a casual afternoon spread.
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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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