Pecan Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a genuinely unexpected upgrade here, with a whisper of cinnamon and a touch of pure maple syrup folded into creamy mashed avocado for a sweet-savory combo that somehow just works. The lime juice keeps everything bright and fresh, while cumin and optional jalapeño add just enough depth and heat to balance the sweetness. Instead of chips, the guacamole is spooned right into crisp bell pepper strips and hollowed cucumber rounds, turning a classic dip into a tidy, handheld bite that looks impressive on a platter. It's naturally grain-free and built entirely from whole, clean ingredients, so there's no label-reading required and no concern about hidden additives sneaking in. Tree nut-heavy snack boards can feel tricky to navigate, but this one sidesteps the issue entirely — every single ingredient here is straightforward and safe. It's the kind of appetizer that disappears fast at a party, and the colorful veggie cups make it just as fun to look at as it is to eat.
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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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