Blend soy yogurt, apple butter, medjool dates, miso paste, cinnamon, cardamom, and soy milk in a high-speed blender for about 30 seconds until smooth.

In a bowl, whisk together chia seeds with the blended mixture. Let it sit for 5 minutes, whisk again to eliminate clumps, then refrigerate for at least 1 hour.

In a food processor, pulse oats, walnuts, and a pinch of salt until crumbly for the topping.

Sauté diced apples with maple syrup and cinnamon in a skillet over medium-low heat for 3-4 minutes until softened.

Layer chilled chia pudding in jars, add a layer of warm apples, and top with crumble. Optionally drizzle with apple butter and maple syrup before serving.