In a blender, combine yogurt, apple butter, Medjool date, miso, vanilla extract, cinnamon, cardamom, a pinch of salt, and soy milk. Blend well until the mixture is smooth and creamy.

In a medium bowl or jar, whisk the chia seeds with the blended mixture until evenly distributed. Let sit for 5 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 1 hour or overnight.

In a mini food processor, pulse together the oats, walnuts, Medjool dates, and a pinch of salt until the mixture resembles coarse crumbs.

In a sauté pan, combine the chopped apples, a drizzle of maple syrup, a dash of cinnamon, and a splash of water. Cook over medium-low heat for about 3-4 minutes until the apples soften.

Layer the chia pudding into serving jars or bowls, top with the stewed apples and sprinkle the prepared crumble on top. Optionally, add an extra dollop of apple butter and a drizzle of maple syrup.