Pork Free Paleo Cinnamon-Maple Guacamole Veggie Cups
This vibrant appetizer takes classic guacamole somewhere unexpected — a whisper of maple syrup and a pinch of warm cinnamon transform the creamy avocado base into something that feels both familiar and genuinely surprising. The result is rich, bright, and just a little sweet, balanced by fresh lime juice, cumin, and optional jalapeño heat. Instead of chips, the guacamole gets spooned into crisp bell pepper strips and hollowed cucumber rounds, turning the whole thing into a naturally portable, no-utensils-needed snack. It's a clever way to keep things light and fresh without sacrificing any of the satisfying, crowd-pleasing energy you want from a party platter. Since every ingredient here is whole and plant-based, there's no need to scan labels or second-guess anything — just ripe avocados, fresh produce, and pantry spices. This is the kind of dish that disappears fast at gatherings, and the colorful veggie cups make it look like you put in way more effort than you actually did.
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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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