4 mini pitas, split open
1/4 cup almond butter
1/4 cup chocolate-hazelnut spread
1 banana, thinly sliced
Confectioners' sugar, for dusting
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.
2. 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.
3. Dust with confectioners' sugar and serve immediately.