Traditional Ashkenazi charoset contains apples, nuts, cinnamon and sweet wine. Sephardic charoset is a bit more interesting culinarily as it tends to use dried fruits and different spices for a different flavor and consistency.
Also, if you were to pick one type that is more reminiscent of the mortar used by the Israelite slaves, it would hands down be the Sephardic charoset which is stickier and more mortar like. I make both for our Seder and this specific Sephardic recipe is one my mom has adapted through the years.
24 dried figs
24 pitted dates
12 dried apricots
1/2 cup chopped almonds
4 teaspoons agave nectar
2 teaspoons ground ginger
1/2 teaspoons ground coriander
1/4 teaspoon cayenne pepper, or to taste
In a food processor, grind up the figs and dates until its a sticky paste. Remove into a large bowl. Next, chop up the apricots and the almonds but not into a paste. Add them to the fig/date mix and then add the spices and stir well to combine.
You can make this ahead of time but be sure to remove from the fridge a few hours before serving so it is room temperature.