Here are some flavours you would never think to put together, but they work. This recipe is from Alive Magazine, June 2017 issue 416.
CURRY APRICOT BARS
1 1/2 cups unsalted dry roasted cashews
2 cups dried apricots
1/2 cup dried unsweetened coconut flakes
1/4 cup hemp hearts or sesame seeds
2 TBSP honey
Juice 1/2 lime
2 tsp grated or finely minced fresh ginger
1 1/2 tsp curry powder
1/4 tsp sale
Place cashew in food processor and process until finely chopped. Add apricots, coconut, hem hearts or sesame seeds, honey lime juice, ginger, curry powder, and sale. Process until mixture clumps together. Line 8X8 ub square baking pan with a piece of parchment paper large enough so there is an overhang.
Place bar mixture in pan, place another sheet of parchment paper on top and press down firmly to evenly spread out mixture. Leave parchment paper atop and place pan in freezer for 1 hour or until apricot mixture has firmed up. Slice into 12bars.