Sesame Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a surprising and genuinely delicious upgrade here, with a whisper of cinnamon and a touch of maple syrup swirled into creamy mashed avocado. The result is a dip that's subtly sweet, a little smoky from the cumin, and bright with fresh lime juice and cilantro — it sounds unusual but tastes completely addictive. Instead of chips, the guacamole is spooned right into bell pepper strips and hollowed-out cucumber rounds, turning a simple snack into something that looks impressive on a platter. For anyone navigating sesame-free eating, this is the kind of recipe that makes it easy — every single ingredient is a whole food you can grab without squinting at a label. No tahini, no sesame oil, no hidden seed blends — just clean, vibrant produce and pantry spices doing all the heavy lifting. The jalapeño is optional, so you can dial the heat up or down depending on who's snacking. It's the kind of crowd-pleasing appetizer that disappears fast, and nobody needs to know how effortless it was to pull together.
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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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