Melt dark chocolate in a microwave-safe bowl for 30 seconds. Stir and microwave for an additional 30 seconds. Repeat until the dark chocolate has completely melted.
Reserve a small amount of the roasted pumpkin seeds to sprinkle on top, then combine the rest of the seeds with the melted chocolate.
Pour chocolate pumpkin seed mixture into an 8 x 4-inch baking pan lined with parchment paper. Use a rubber spatula to help transfer the mixture into the container and smooth it into an even layer.
Evenly sprinkle the sea salt and reserved toasted pumpkin seeds on top of the mixture. Allow the mixture to stand at room temperature until set (about 2 hours) or pop in the fridge for 10 to 15 minutes to speed the process.
Cut chocolate into 10 pieces.
There are 17.1 grams of erythritol in the total recipe that can be subtracted from the carb count. 17.1/10 = 1.71 g erythritol per serving for a net carb count of:5g total - 2g fiber - 1.71g erythritol = 1.3g net carbsWhile Lily's dark chocolate doesn't contain sugar, it does contain soy. You can sub regular dark chocolate, but it does contain small amounts of sugar.If you are avoiding both soy and sugar in your diet, you can try 100% cacao nibs in place of the dark chocolate.