Rice Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Creamy, lightly sweet, and just a little smoky, this guacamole takes a familiar crowd-pleaser and gives it a genuinely unexpected twist. A touch of pure maple syrup and a whisper of cinnamon fold into ripe avocado alongside bright lime juice, cumin, and fresh cilantro — the result is complex and addictive without being fussy. Instead of chips or crackers that could sneak in unwanted grains, crisp bell pepper strips and hollowed cucumber rounds do all the scooping work, making this naturally grain-free and completely satisfying. The veggie cups also mean every bite comes with a fresh, crunchy contrast to the rich, velvety filling. It's the kind of appetizer that disappears fast at a party, and nobody ever misses the bowl of chips sitting next to it. Prep is straightforward — mash, season, spoon, and serve — so it's just as practical for a weeknight snack as it is for entertaining.
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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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