Line a baking sheet with parchment paper.

In the top of a double boiler, melt the chocolate. Add the erythritol sweetener and sea salt and mix well.

Pour the melted chocolate on the prepared baking sheet and with a spatula, spread it evenly. Sprinkle the nuts over the chocolate and use the spatula to gently press the nuts into the chocolate.

Transfer the baking sheet to the refrigerator for about 1 hour until completely hardened. Break into small pieces, to serve.