In a blender, combine unsweetened plain plant-based yogurt, apple butter, Medjool dates, yellow miso paste (if using), vanilla extract, cinnamon, cardamom, kosher salt, and soy milk. Blend on high until smooth and creamy, about 1-2 minutes.

Once blended, transfer the mixture to a large bowl and stir in the chia seeds. Allow it to sit for about 5 minutes, then stir again. Cover and refrigerate for at least 1 hour, or overnight.

Prepare the crumble by pulsing gluten-free rolled oats, walnuts or pecans, and a few Medjool dates in a mini food processor until the mixture resembles a coarse crumble.

In a medium saucepan, combine diced stewed apples, a splash of water, maple syrup, and a sprinkle of cinnamon. Cook over medium-low heat for about 3-4 minutes.

To serve, divide the chilled chia pudding into bowls or jars, layer with warm stewed apples and sprinkle the oat crumble on top.

Enjoy your Apple Crumble Chia Pudding immediately or store leftovers in the refrigerator for up to 3 days.