Vegan Paleo Cinnamon-Maple Guacamole Veggie Cups
This snack platter is proof that guacamole doesn't have to play by the rules. Ripe avocados get mashed and swirled with fresh lime juice, a touch of pure maple syrup, and a warm hit of cinnamon and cumin — it's creamy, a little sweet, a little smoky, and completely addictive. The jalapeño and fresh cilantro round everything out with brightness and a gentle kick. Instead of chips, the guacamole gets spooned into bell pepper strips and hollowed-out cucumber rounds, turning each bite into a crisp, refreshing little vessel. It's a naturally whole-food spread with zero animal products and no processed ingredients to second-guess — just plants doing their best work. Whether you're building a party platter or just want a satisfying afternoon snack, these cups come together fast and look genuinely impressive on a board.
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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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