In a blender, combine soy yogurt, apple butter, Medjool dates, miso paste, vanilla extract, cinnamon, cardamom, salt, and soy milk. Blend on high for about 1-2 minutes until smooth and creamy.

Pour the blended mixture over chia seeds in a bowl. Whisk well for about one minute and allow to sit for 5 minutes, then whisk again. Refrigerate the chia pudding for at least one hour.

In a food processor, pulse the oats, walnuts, and a pinch of salt until the mixture resembles coarse crumbs. Transfer the crumble to a bowl and set aside.

Heat a skillet over medium heat and add diced apples, maple syrup, an extra sprinkle of cinnamon, a pinch of salt, and water. Sauté for 3-4 minutes until softened.

In serving jars, layer the chia pudding, followed by warm stewed apples, and finish with a sprinkle of the crumble on top.