In a blender cup, combine the plant-based yogurt, apple butter, medjool date, yellow miso paste (if using), vanilla extract, cinnamon, cardamom, kosher salt, and soy milk. Blend on high speed until the mixture is completely smooth and uniform.

Pour the blended mixture into a storage container or bowl and add the chia seeds. Whisk thoroughly to combine and let it sit for 5 minutes to allow the chia seeds to swell. After settling, whisk again well to remove any clumps. Cover and refrigerate for at least one hour, or until the pudding thickens.

Place gluten-free rolled oats, walnuts or pecans, medjool dates, and a pinch of salt into a mini food processor. Pulse until the mixture forms a crumbly texture, similar to a coarse crumble topping.

Heat a sauté pan over medium-low heat. Add the diced apples, maple syrup, cinnamon, 1/4 cup water, and a pinch of salt. Stir to combine and cook for 3 to 4 minutes, stirring frequently. Add small splashes of water as necessary to keep the apples from sticking. Continue cooking until the apples have softened and most of the liquid has evaporated.

Divide the chilled chia pudding equally between three serving jars or bowls. Add an even layer of the warm stewed apples on top of each. Finally, sprinkle the prepared oat and nut crumble over the apples.

Optionally, serve with extra apple butter and a drizzle of maple syrup.