Step 1

Heat oil in a medium saucepan over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Add garlic and jalapeño (if using) and sauté for 1-2 more minutes, stirring occasionally, until fragrant.  Add chili powder, flour, cinnamon, cumin, and oregano, and stir until everything is evenly mixed.  Continue sautéing for 1 more minute, stirring occasionally.

Step 2

Remove pan from heat.  Add vegetable stock, and stir until combined.

Step 3

Use an immersion blender to puree the mixture until smooth.  Or transfer it in two small batches to a traditional blender, and purée until smooth, being very careful (**see note below) since warm liquids expand when they are blended.

Step 4

Return the saucepan to medium-high heat.  Add almond butter, tomato paste, cocoa powder and sea salt, and whisk until combined.  Continue cooking until the mixture reaches a simmer and the sauce as thickened.

Step 5

Reduce heat to medium-low.  Taste, and season the sauce with more salt if needed.

Step 6

Serve warm.  Or let the sauce cool to room temperature, then refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.