Prepare the collected chestnuts:

If you have bought packaged chestnuts, you can skip this step.
Boil the fresh chestnuts in a saucepan until they are soft (mine took 30 minutes).
Drain the water, leave the chestnuts to cool, then take each one in turn, cut them in half and scrap the nuts out with a teaspoon.

Cook the chestnut spread:

Wash the carrot and peel the celery and shallot.
Chop them and the chestnuts.
Heat the olive oil in a small pan.
Add all the chopped vegetables, chestnuts, salt and 30ml of water and cook with the lid on until the vegetables are soft.
Remove the pan from the heat.
Add the vegan cream, a teaspoon of sugar beet molasses (or maple syrup), tahini and rapeseed oil. Blend until smooth and creamy.
Pour the spread into clean preserving jars.