Seed Oil Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a warm, unexpected twist here with a touch of maple syrup and ground cinnamon stirred right into the mash — and somehow it just works. The sweetness plays beautifully against the bright lime juice and the gentle heat of jalapeño, while cumin and cilantro keep things grounded and savory. Instead of chips, the dip gets spooned into crisp bell pepper strips and hollowed-out cucumber rounds, which means every bite comes with a satisfying crunch and zero need for processed crackers or packaged dippers. For anyone avoiding refined seed oils, this is the kind of snack that's genuinely hard to find ready-made — nearly every store-bought guacamole or dip contains sunflower, canola, or soybean oil hiding somewhere in the label. Here, every single ingredient is whole and clean: ripe avocados, fresh produce, and a handful of pantry spices. It comes together quickly with just a bowl and a fork, making it an easy win for parties, meal prep snacking, or an afternoon pick-me-up that actually feels like a treat.
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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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