Grate the extra sharp and sharp cheddar cheese and add to a small food processor or a large mixing bowl.
Blot the pimentos dry and add to the bowl. If using a food processor, reserve 1 tablespoon of pimentos.
Add the cream cheese, mayonnaise, onion powder, pepper, salt, cider vinegar, and hot sauce. If using a food processor, process until smooth, then stir in the remaining 1 tbsp of pimentos. If using a bowl, stir the mixture until well-combined.
Place in the refrigerator for about 30 minutes.
Spread the chopped pecans on a small plate.
Scoop a tablespoon of the mixture and roll it between your palms to form a ball.
Roll the ball in the chopped pecans until covered.
Repeat until you’ve used all of the pimento cheese mixture. You should end up with about 8 balls.
This recipe makes 8 fat bombs. Each serving is 1 fat bomb.Make sure to grate your own cheddar. Pre-grated cheddar is drier and will not give you the same creamy texture.These fat bombs can be stored in the refrigerator in an airtight container for up to 5 days.When you're ready to enjoy one, I recommend letting it sit out at room temperature for about 10 minutes before eating.