Put almond butter into a large mixing bowl. In a separate small pan mix oil, syrup and salt. Heat over medium/low heat until oil is melted. Slowly add melted mix to almond butter, mixing as you go. Once mixed and completely smooth, pour over parchment paper-lined cookie sheet (with sides). Freeze for 1-2 hours. Combine topping ingredients (except additional flaked salt) in a pan and mix on medium/low, stirring, until smooth. Refrigerate until slightly thickened. Remove fudge from freezer and pour thickened topping over fudge. Sprinkle additional flaked salt over top, to taste. Place back in freezer to stiffen. Cut into squares to serve. Fudge softens quickly; store in freezer.