Walnut Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Creamy, lightly sweet, and just a little smoky from the cumin, this guacamole takes a familiar dip in a genuinely exciting direction. A touch of maple syrup and ground cinnamon might sound unexpected, but they balance the richness of ripe avocado beautifully without tipping the whole thing into dessert territory. Fresh lime juice and cilantro keep it bright, while the optional jalapeño adds a gentle kick for anyone who wants it. Instead of chips, bell pepper strips and hollowed cucumber rounds do the scooping — they hold the guacamole perfectly and make every bite feel fresh and crisp. It's a naturally grain-free, whole-food snack that works just as well on a party platter as it does for a quick afternoon bite. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden additives or shared-facility warnings — you know exactly what's going in the bowl.
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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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