In a blender or food processor, combine the water, tomato paste, applesauce, vinegar, coconut aminos, mustard, sunflower seed butter, hot pepper sauce, and date. Purée until smooth.
Heat the coconut oil in a medium saucepan over medium heat, about 2 minutes. Add the garlic, chili powder, cayenne, dry mustard, cinnamon, black pepper, cloves, and allspice. Cook until fragrant, about 30 seconds.
Pour the tomato mixture into the saucepan, and whisk to combine. Bring to a boil, then reduce the heat to medium-low and simmer gently, uncovered, until the sauce thickens, about 20 minutes.
Enjoy warm or at room temperature. Store covered in the refrigerator for 1-2 weeks.