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

Pour the blended mixture into a storage container and add the chia seeds. Whisk thoroughly to combine, let it sit for 5 minutes, then whisk again to remove clumps. Cover and refrigerate for at least one hour, or until thickened.

Place gluten-free rolled oats, walnuts or pecans, medjool dates, and a pinch of salt into a mini food processor. Pulse until crumbly.

Heat a sauté pan over medium-low heat. Add diced apples, maple syrup, cinnamon, water, and a pinch of salt. Stir and cook for 3 to 4 minutes until softened.

Divide the chilled chia pudding between serving jars. Layer the warm stewed apples on top, and sprinkle the oat and nut crumble over the apples.

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