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

In a medium bowl, mix the chia seeds with the blended base, whisking well to combine. Let sit for 5 minutes, then whisk again. After 10 minutes, the mixture should thicken.

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

In a skillet over medium heat, sauté the sliced apples with a splash of water, maple syrup, and a pinch of cinnamon or cardamom until soft, about 5-7 minutes.

Layer the chia mixture, stewed apples, and crumble topping in individual jars or bowls. Repeat the layers as desired.

For an extra touch, drizzle additional apple butter and maple syrup over the assembled pudding before serving.