In a blender, combine unsweetened plain plant-based yogurt, apple butter, Medjool dates, yellow miso paste (if using), vanilla extract, cinnamon, cardamom, and kosher salt. Blend until smooth, ensuring no lumps remain.

Gradually pour in soy milk while blending, creating a velvety mixture.

Transfer the blended mixture into a large mixing bowl and stir in the chia seeds thoroughly. Let it sit for about five minutes until the chia seeds swell and absorb some liquid.

Cover and refrigerate for at least one hour or overnight.

In a food processor, add gluten-free rolled oats, walnuts or pecans, and any remaining Medjool dates. Pulse until crumbly.

In a saucepan, combine diced apples, maple syrup, a sprinkle of cinnamon, and enough water to prevent sticking. Cook over medium-low heat for 3 to 4 minutes.

Layer the chia pudding into bowls, spoon over stewed apples, and sprinkle the crunchy crumble on top. Enjoy!