In a blender, combine soy yogurt, apple butter, Medjool dates, miso paste, vanilla, cinnamon, cardamom, salt, and soy milk. Blend until smooth, about 30 seconds.

In a large mixing bowl, combine the blended mixture with chia seeds, whisk thoroughly and let sit for 5 minutes. Then whisk again and refrigerate for at least 1 hour.

Prepare the crumble topping by pulsing oats, walnuts, dates, and a pinch of salt in a food processor until it resembles coarse crumbs, about 30 seconds.

Sauté diced apples with maple syrup, cinnamon, and water in a skillet over medium heat, until tender and caramelized, approximately 3-4 minutes.

Layer the chia pudding, stewed apples, and crumble in serving jars or bowls. Repeat layers if using larger containers.

Optionally, drizzle additional apple butter and maple syrup over the top of the assembled jars before serving.