Add parchment, tin foil or butcher paper to the bottom of a casserole pan. Add the pretzels, almonds, and coconut chips. Set aside.
In a large dutch oven, add the sugar, agave nectar and water. Put a candy thermometer into the pot, whisk together the mix and put on the stove on medium high heat. Whisk constantly.
Whisk vigorously until the mix reaches a temperature of 290 degrees. Immediately remove from the heat and stir in the vegan butter and coconut milk. It will bubble. Once it's all mixed in, immediately whisk in the baking soda. It will bubble more and start trying to set up. Immediately pour it over the pretzels, almonds and coconut in your casserole dish. Don't scoop any out - only pour out what comes out on its own.
Shake the casserole dish to get the caramel to settle into the other ingredients. If needed, poke around it with a spatula to help it, but don't do it too much or you lose the bubbles in the caramel. Sprinkle sea salt over top as the caramel is still hot.
Spread the melted chocolate over top, sprinkle with the crushed candy cane, and place in the fridge for 1-2 hours, until the chocolate is completely set up. Lift the brittle out of the casserole by lifting the parchment/foil/paper, and turn it upside down on a tray or large cutting board. Remove the parchment/foil/paper. If using foil, make sure you get every bit removed and no pieces get stuck. Nobody wants to bite into that - excruciating.
Use a mallet or rolling pin to break the brittle into pieces, and enjoy! Merry Christmas, y'all. :)