- 4 mini pitas, split open
- 1/4 cup almond butter
- 1/4 cup chocolate-hazelnut spread
- 1 banana, thinly sliced
- Icing sugar, for dusting.
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.
Dust with confectioners' sugar and serve immediately.
Recipe courtesy of Geoffrey Zakarian