Heat oil in a medium saucepan over medium-high heat. Sauté onion for 5 minutes until soft. Add garlic and jalapeño (if using) and sauté for 1-2 minutes until fragrant.

Stir in chili powder, flour, cinnamon, cumin, and oregano. Sauté for 1 more minute.

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

Use an immersion blender to puree the mixture until smooth. Alternatively, carefully blend in batches in a traditional blender.

Return saucepan to medium-high heat. Whisk in almond butter, tomato paste, cocoa powder, and sea salt. Cook until simmering and thickened.

Reduce heat to medium-low. Taste and adjust seasoning with more salt if needed.

Serve warm immediately.

For later use, cool to room temperature, then refrigerate in a sealed container for up to 3 days or freeze for up to 3 months.