Xanthan Gum Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Creamy, lightly sweet, and just a little smoky, this guacamole takes a familiar dip in a genuinely unexpected direction. A touch of maple syrup and a whisper of cinnamon play beautifully against the richness of ripe avocado and the brightness of fresh lime juice — it sounds unusual until you taste it, and then it just makes sense. The whole thing comes together in one bowl with no cooking required, making it one of the easiest crowd-pleasers you can put on a table. Instead of chips, bell pepper strips and hollowed-out cucumber rounds do the scooping, keeping everything fresh, crunchy, and naturally free of any gums or additives that tend to sneak into packaged snack foods. Xanthan gum is a common filler in store-bought dips and processed crackers, so building your own from whole ingredients is the cleanest way to sidestep it entirely. The jalapeño is optional, so you can dial the heat up or down depending on who's eating. This is the kind of appetizer that disappears fast at parties and always gets someone asking for the recipe.
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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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