Nutmeg Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a playful, slightly sweet twist here, with a touch of maple syrup and warm cinnamon folded right into the creamy avocado base. The result is a dip that feels fresh and unexpected — bright from lime juice, gently spiced from cumin and cinnamon, and just a little smoky-sweet in a way that keeps you coming back for another scoop. Bell pepper strips and hollowed cucumber rounds stand in as the "cups," making this a completely grain-free, no-chip-required snack that's as pretty on a platter as it is satisfying to eat. For anyone navigating warm spice blends that often sneak in nutmeg, this recipe keeps things clean and intentional — every ingredient is listed, every flavor is earned. The jalapeño is optional, so you can dial the heat up or down depending on your crowd. It comes together in one bowl with no cooking required, which makes it an easy win for parties, meal prep snacking, or a colorful appetizer that disappears fast.
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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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