In a blender, combine unsweetened plain plant-based yogurt, apple butter, Medjool dates, yellow miso paste (if using), vanilla extract, ground cinnamon, cardamom, and kosher salt. Add soy milk and blend on high until smooth and creamy, 1-2 minutes.

Transfer the blended mixture into a large bowl. Stir in chia seeds until evenly distributed. Let it sit for 5 minutes, whisking occasionally. Cover and refrigerate for at least 1 hour.

In a food processor, combine gluten-free rolled oats, walnuts or pecans, and a couple of Medjool dates. Pulse until the mixture resembles coarse crumbs.

In a medium saucepan, add diced apples, maple syrup, cinnamon, and a splash of water. Cook for about 8-10 minutes until the apples are tender.

In serving bowls or jars, layer a portion of chia pudding, followed by stewed apples. Top with the crunchy crumble and drizzle with extra apple butter and maple syrup if desired.

Serve immediately or refrigerate for later consumption; it holds well in the fridge for up to 4 days.