Paraben Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a quietly unexpected upgrade here, with a whisper of cinnamon and a touch of pure maple syrup folded into creamy mashed avocado alongside bright lime juice, cumin, and fresh cilantro. The result is a dip that's familiar enough to please a crowd but interesting enough to spark conversation. Instead of chips, the guacamole is spooned into bell pepper strips and hollowed-out cucumber rounds, turning every bite into a crisp, refreshing little vessel. It's a smart move for anyone navigating processed snack foods loaded with synthetic additives — every single ingredient here is whole, clean, and straightforward. The optional jalapeño adds a gentle kick that plays beautifully against the subtle sweetness of the maple, and the whole thing comes together in one bowl with nothing more than a fork. This is the kind of appetizer that disappears fast at a party, and nobody needs to know how effortless it was to pull off.
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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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