For the topping:
Place the nut butter in a medium mixing bowl. In a small pot over low heat, combine the coconut oil, honey, maple syrup, vanilla, and sea salt. Once melted, add it to the bowl of the nut butter and stir to combine.
Using a spatula, spread the mixture onto a parchment-lined cookie sheet. Freeze for half an hour. For the topping, melt the coconut oil and honey in a small pot over low heat. Remove from the heat and whisk in the cacao powder, reishi powder, and cinnamon.
Drizzle this topping on the frozen fudge. Top with some flaky sea salt. Put the fudge back in the freezer and freeze for 1 hour or until solid. Cut the fudge into bite-size pieces. Store in the freezer.