Wheat Free Paleo Cinnamon-Maple Guacamole Veggie Cups
This snack platter is proof that fresh, whole ingredients need zero help from processed fillers to taste absolutely incredible. Creamy mashed avocado gets a surprising lift from maple syrup and cinnamon, which play beautifully against the brightness of lime juice and the gentle heat of jalapeño — it's a flavor combination that sounds unexpected but tastes completely natural. Bell pepper strips and hollowed cucumber rounds stand in as the vessels, giving you a satisfying crunch with every scoop without a cracker or chip in sight. Because every single component here is a whole fruit or vegetable, there's no need to scan labels or worry about hidden grain-based additives sneaking into your spread. The guacamole comes together in one bowl with just a fork, making this as low-effort as it is impressive on a platter. It works equally well as a party appetizer, an afternoon snack, or a colorful addition to a larger spread — and the vibrant colors alone will have people reaching for it before you've even set it down.
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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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