Combine the maple syrup and room temperature coconut oil and mix until combined. Add the coconut flour and mix until a large dough ball forms, pressing out any clumps of coconut oil.
For the chocolate topping, whisk together all of the ingredients and pour over the cooled fudge layer. Smooth evenly and sprinkle with almonds and flaky sea salt. Let cool until set. Slice into 16 squares. Keep stored in an airtight container in the refrigerator.