Ingredients

• 4 mini pitas, split open
• 1/4 cup almond butter
• 1/4 cup chocolate-hazelnut spread
• 1 banana, thinly sliced
• Confectioners' sugar, for dusting.

Instructions

1. Spread one side of the inside of each pita with 1 tablespoon almond butter and the other side with 1 tablespoon chocolate-hazelnut spread. Sandwich one-quarter of the banana slices between the 2 sides of each pita and cook on a grill pan over medium heat until the chocolate spread has melted, 4 to 5 minutes per side.
2. Dust with confectioners' sugar and serve immediately.